Makes enough for 8 dollops of crème.
2 good quality oranges
2 T sugar
1 c whipping cream
Put the juice (reserve the zest) into a small pot.
Stir in the sugar.
Over medium-high heat, bring to a boil.
Reduce the heat to medium, and continue boiling until the liquid has reduced to half, about ¼ of a cup. Watch it, as it changes into thick syrup all of a sudden!
Remove from heat, and stir in 1-1/2 teaspoons of the zest (the rest can be frozen for another use).
Transfer to a small bowl, and refrigerate.
This can be done a couple of days ahead. Cover if keeping in the fridge for more than a few hours.
When time to prepare the crème, whip the cream in a cold bowl until thick.
Spoon in all of the cold syrup.
Continue beating until very thick.
Cover and keep in the fridge for up to 4 hours before serving.