Orange Cream Sauce
150ml dry White Wine
2 large Egg Yolks
150ml whipped Cream
1 tablespoon Butter
1 tablespoon Flour
Salt, Sugar and Pepper to taste
Shred peel from two of the oranges. Boil for 3-5 minutes and then drain.
Pour the orange juice into into a pudding basin at the top of of the double boiler over simmering water.
Add wine and the egg yolks. Bring cream to boiling point, whisk and add cream to egg mixture.
Mix ingredients. Stir sauce with spoon till creamy.
Mash butter and four to paste. Season with cayenne and sugar. Put in the orange strips to reheat.
Recipe by Preah Narang
Submitted by Sonia Didwania (16), IN
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