Wash one orange and peel off the outer skin.

Place the orange peel and 250 g milk into a saucepan. Heat gently over low heat until small bubbles appear around the edges. Do not let the milk boil.

Turn off the heat and let the orange peel steep in the milk for 5 minutes, then strain out the peel. Set the fragrant orange milk aside.

Cut 3 oranges in half and carefully scoop out the flesh.

Remove any remaining pulp so that only the clean orange peel shells remain. Set them aside to use as pudding cups.

In a bowl, whisk together 5 egg yolks and 25 g zero-calorie sweetener until the sweetener dissolves.

Slowly pour in the strained orange milk while stirring continuously. Add 150 g heavy cream and mix until smooth.

Pour the mixture back into a saucepan and warm it gently over low heat.

Add the 15 g gelatin sheets that have been softened in cold water. Stir until the gelatin is fully melted and the mixture becomes smooth.

Turn off the heat and allow the pudding mixture to cool.

Once the mixture has cooled slightly, carefully pour the pudding liquid into the prepared orange peel shells.

Place them in the refrigerator and chill for at least 4 hours, or until the pudding is fully set.

Once the puddings are firm, remove them from the refrigerator.

Top with a sprinkle of orange zest, a few blueberries, and some fresh orange segments before serving.