½ cup orange, lime, or lemon juice

3 tablespoons sugar

3 tablespoons unsalted butter

1 large egg, beaten

2 (3-inch-long, ½-inch wide) strips of citrus zest, minced

½ cup heavy cream

• Place the juice in a small saucepan. Over medium-high heat, reduce the liquid by half.

• Remove the pan from the heat and stir in the sugar and butter. Stir in the egg until well combined.

• Return the pan to the burner and cook on medium-low heat for 3 to 5 minutes or until bubbles just begin to form.

• Remove the pan from the heat and stir in the citrus zest. Place the pan in a bowl of ice and stir the mixture until it is cold.

• In another bowl, whip the cream until stiff. Fold the citrus mixture thoroughly into the cream.