This is a beautifully refreshing desert to make when oranges are in season. The custard-like orange cream (or ‘krema portokaliou’) is a particular favourite for grandmothers to make for their grandchildren, who call it ‘kremoula’.

INGREDIENTS:

• 3 large oranges
• 1 tbsp corn flour
• 1 lemon – juice
• Grated rind of 2 oranges
• 3 heaped tbsps sugar
• 2 tbsps finely cut orange’ glyko tou koutaliou’ (orange peel preserved in syrup)
• 300 ml double cream, whipped to thick consistency
• 2 tbsps roasted blanched almonds, split in half

Tip: Reserve some extra pieces of glyko tou koutaliou for decoration

METHOD:

• Dissolve corn flour in 3 tbsps water
• Put the orange juice and the dissolved corn flour in a pot
• Add the lemon juice
• Add the grated orange rind
• Add the sugar
• Boil, stirring all the time
• When mixture is thick remove from heat and let cool
• When completely cold, stir in the ‘glyko tou koutaliou’ (preserved orange peel)
• With a metal spoon fold in the whipped cream
• Serve into individual bowls or in a big dessert bowl, or scoop out the pulp from the orange halves and serve the cream in the orange shells
• Decorate with the ‘glyko tou koutaliou’ pieces (preserved orange peel)
• Sprinkle with the roasted flaked almonds.