Corsican Orange Cream

1. rinse the untreated orange hot, rub dry and grate the peel. Remove the white skin completely and cut the fillets from the partitions. Cover with plastic wrap and set aside.

Squeeze the 2 remaining oranges and collect the juice. Drain the brocciu in a colander. Place in a suitable bowl, mash with a fork and mix with cream cheese, 120 g sugar and vanilla sugar.

Fold in the grated orange zest and orange juice with a whisk. Whip the cream until stiff and gently fold into the orange cream. Leave to cool until further use.

4. combine remaining sugar with 2 tbsp. water in a saucepan, preferably stainless steel or copper, and cook until sugar begins to brown. Add almond kernels and stir until all are coated in sugar.

5. cool sugar almonds briefly. Crush in a mortar or possibly on an oiled marble slab with a pasta walker. Garnish crem with orange fillets and brittle.

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