1/4 kg of cream
4 tablespoons of sugar
4 thin leaves of fishtail
A glass of mandarin juice
Juice of one lemon
A teaspoon of cornstarch
Beat the yolks with half the sugar and the cornstarch, add the mandarin juice, put it on the fire, and cook for five minutes without stopping stirring.
In a separate container, dissolve the tails – which will have been soaked – with the lemon juice in a water bath. It is added to the cream and stirred well.
Prepare a mold greased with butter and pour the cream together with the whipped egg whites, the rest of the sugar, and the cream, and put it in the fridge for five or six hours.