Cottage Cheese Pudding with Orange Cream

For the pudding: Beat the cream until stiff and set aside. Beat the egg whites until stiff and set aside. Soak the gelatin in cold water until soft, about 10 minutes. Beat the cottage cheese with the sugar and lemon juice until smooth. Squeeze the excess water from the gelatin and melt over low heat in a small saucepan with 3 tablespoons of the cottage cheese. Add the gelatin to the remaining cottage cheese. Fold in the whipped cream and the egg whites. Transfer the batter into the ramekins and chill for at least 4 hours in the refrigerator.

For the orange sauce : Whisk 3 tablespoons orange juice with the cornstarch until smooth. Heat the remaining orange juice with the honey in a saucepan, mix the cornstarch and bring to a boil while stirring continuously.

Remove from heat and allow to cool.