White Chocolate Cream with Orange Sauce

For the cream of white chocolate with orange sauce, first chop the white chocolate into small pieces for the cream and melt over steam. Then set aside and allow to cool. Beat the Guma Patisserie cream for about 4 minutes until it is stiff but still fluffy. Drain the Greek yogurt and add it to the GUMA Patisserie Creme together with the vanilla sugar and stir it in. Add the melted white chocolate and the orange zest and fold in. Fill the cream about 2/3 full into glasses and refrigerate.For the orange sauce, wash the organic oranges with hot water and dry. Tear zest from one organic orange and set aside. Squeeze the juice from the organic oranges and place in a saucepan with the granulated sugar and heat. Stir two tablespoons of the heated orange juice with the cornstarch until smooth, then empty back into the pot. Bring the orange juice to a boil again, stirring constantly, then remove from the heat and let cool (about 15 minutes). Stir the orange liqueur into the overcooled orange sauce.Top each chocolate cream glass with 2 tablespoons of orange sauce and decorate with the orange zest. Sprinkle the white chocolate cream with orange sauce with chopped pistachios, if desired.

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