Blood Orange Cream

Wash blood oranges and lemon with hot water, dry and finely grate the zest.

Juice the blood oranges and squeeze the lemon.

In a saucepan, whisk together sugar, cornstarch, the grated zests and the orange and lemon juices until smooth.

Bring the mixture to a boil over medium heat, stirring constantly with a whisk, until it noticeably thickens.

Pour the hot cream immediately into a bowl and let it cool completely.

Set aside 1 tablespoon of the sour half-cream for garnish, and stir the rest into the cooled cream.

Whip the cream until stiff peaks form and gently fold it into the cream.

Spoon the blood orange cream into glasses or bowls and chill.

To garnish, dot a few drops of the reserved sour half-cream onto each portion and use a wooden skewer to swirl into a pattern.