INGREDIENTS For 4 people 2 egg yolks 2 cl of water 12.5 ml whole cream (for whipped cream) 200g of blood orange jam Fruit or meringue for decoration PREPARATION Cool the cream, salad bowl and whips in the refrigerator for about 15 minutes, then add the cream. Reserve it in the fridge. In a small saucepan, relax the jam with the water, mix it if it has pieces, and bring it to a boil until the first bubbles appear (be careful not to caramelize it). In a small bowl, beat the egg yolks with an electric mixer, then gradually stir in the boiling, boiling blood orange jam. (be careful not to splash, do not pour the jam directly on the mixer). Let cool this preparation for about fifteen minutes. Then, gently and gradually add the whipped cream to the preparation, raising the dough well. Be careful to preserve the foamy texture. Pour the foam obtained in silicone molds or individual verrines, or in a small silicone cake mold 20 cm in diameter. Place 6 hours minimum in the freezer. Take out 3 min before tasting, unmolding, and garnish with some pieces of fruit, or crumbled meringue.
