Prep: 30 mins + 2h cooling – Serves 4 – Easy

Crack the eggs into a saucepan and mix with the sugar, vanilla sugar and cinnamon.

Squeeze the juice from the oranges and lemon and pass through a sieve to remove any pulp.

Add the orange and lemon juice to the saucepan with the eggs and mix.

Mix 2 tbsp of cream with the cornstarch and add to the egg mix, whisking until the cornstarch has dissolved.

Place the saucepan over a medium heat, keep whisking and warm the liquid until it thickens.

Once the liquid has thickened and covers the back of a spoon, pour into a serving bowl and leave to cool.

Once it is completely cool, beat 150ml cream in a separate bowl until stiff. Fold the whipped cream into the cooled egg mix until you get a smooth mousse.

Distribute between four serving bowls, dust each portion with some cinnamon and serve with butter cookies.

TIPS:
• This cream can be made with all kinds of fruit juices. Why not try it with regional apple or cherry juice next time?
• The cooked part can be prepared in advance, even the day before; simply add the whipped cream up to 2 hours before serving.