Orange cream

• 2 oranges
• 1 tablespoon of crème fraîche
• 3 level teaspoons of cornflour

Press the oranges. In a large bowl, dissolve the cornflour in half the juice of the orange. Pour the rest of the orange juice into a saucepan, boil and add the dissolved cornflour. Leave to cook on a low heat for 10 minutes, stirring regularly. Remove the pan from the heat, add the crème fraîche and stir. Pour the mixture into 2 small bowls and leave to cool for at least 1 hour before serving.