2 egg yolks
1/4 c. sugar
1/8 tsp. salt
2 tbsp. orange juice concentrate, thawed and undiluted
tsp. grated orange rind
1 1/3 c. whipping cream

Combine egg yolks, sugar, and salt in top of a double boiler; bring water to a boil. Reduce heat to very low; cook 8 to 10 minutes or until mixture reaches 165°F stirring constantly. (Mixture will be very thick and light in color). Remove from heat; stir in orange juice concentrate and rind. Cool.

Beat whipping cream until soft peaks form. Fold orange mixture into whipped cream. Cover and chill at least 2 hours. Serve with fresh fruit.

Yield 2 2/3 cups.