Orange Cream

• For  6 servings
• Difficulty  low
• Time  30 minutes

Preparation

1. Put the orange and lemon peels to dry in fresh air.
2. Once they are dry blend them.
3. Add the much cleaned lemon and orange slices.
4. Beat well until it’s a puree. Place the mix into a casserole pot and cook it at a very low flame until it thickens.
5. Remove from fire and let it cool off.
6. Add the stiff egg whites and mix well.
7. Place in a serving container and put into the fridge.
8. Serve frozen.

Practical advice
The peels must get all the white skin off with a knife; that way they dry quicker and have a better flavor.