Orange Pie

An orange pie recipe for all foodies. Spread a pie dish (240 mm ø) or a coated baking sheet with puff pastry. Prick the bottom regularly with a fork. Refrigerate for about 20 minutes.

Cover the puff pastry with parchment paper and place a second, smaller baking sheet with dried peas on top. Bake the pastry base blind in the oven preheated to 180° Celsius on the lowest rack for about 20 minutes, after 10 minutes of baking time cut out the parchment paper along with the support and finish baking the base for another 10 minutes. Allow to cool in the pan.

Meanwhile, beat sugar and egg yolks to a light, thick cream.

In a frying pan, combine orange juice, tap water, juice of one lemon and cornstarch, bring to a boil and simmer on the stove for a few minutes while stirring.

Now whisk while hot to make the egg cream. Return to the skillet and bring to a boil, stirring repeatedly until just before boiling. Immediately pour into a bowl and pour around.

Soak the gelatin in cold tap water until it has collapsed.

Squeeze well and dissolve in the still-hot orange cream. Chill the cream until it begins to gel along the edge. Then spread the jellied orange cream on the puff pastry base.

To finish, whip the egg whites until very creamy. Sift in the sugar and continue beating until you have a glossy, snowy white. From the snow, make dumplings and

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