Sicilian Orange Cream Shortbread Baskets

First, finely grate the edible peels of the Green Valley Sicilian Oranges and place them in a small saucepan. From the remaining part make Sicilian Orange juice and strain it, with a colander and place the juice in the pot of Sicilian Oranges peels. Separately mix the sugar, with two little water and cornstarch, place the mixture on the stove in a saucepan and as you go add the creamy cornstarch mixture. Cook over low heat, turning with a hand whisk for about 2 to 4 minutes, just enough time for it to thicken into a soft, silky Sicilian orange cream. Now incorporate the egg yolks and turn over heat for about 1 minute more, add the butter and turn well, using a whisk. The Sicilian orange cream is ready, let it cool and fill the pastry baskets.