Orange liqueur mousse in orange shells
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | Eggs, separated | |
1 | cup | Heavy cream |
⅓ | cup | Grand Marnier |
1 | tablespoon | Sugar |
6 | litres | Oranges |
Directions
Use a metal, preferably copper mixing bow with round bottom. Bring enough water to simmer in a skillet or saucepan into which the bottom of the mixing bowl will fit comfortably. Put the egg yolks into the round bottom bowl and add the Grand Marnier. Beat briskly with wire whisk to mix together thoroughly. Sit the round bottom bowl in the simmering water and beat briskly and constantly about 5 minutes until quite thick and pale yellow. Remove from the heat. Scrape the mixture into a cold mixing bowl and put into freezer temporarily to chill. Do not allow it to freeze. Meanwhile, slice the tops off the oranges, and reserve one top slice. With a very sharp knife, cut around the orange flesh in the shell to loosen it, then remove the flesh with a spoon. Discard the membrane, white pith and seeds from the flesh of two oranges (reserve remainig orange flesh for another use) and chop the flesh. Drain on paper towels and set aside. Whip the cream until stiff, adding the sugar towards the end. Beath the egg whites until stiff. Remove the egg yolk custard from the freezer and fold int the whipped cream. Add about ¼ of the egg white and fold in with whisk, then fold in the remaining whites with a rubber spatula. Fold in the chopped orange flesh. Spoon the mousse into the 6 orange shells.
Place the filled shells on a baking sheet and chill in the freezer until ready to serve. Meanwhile, thinly pare the colored rind from the reserved orange peel slice. Cut the rind into fine shreds about 1½ in long. Blanch the shreds in boiling water for 2-3 min. Drain well. Garnish the mousses with shreds. Enjoy! Submitted By ROBYN SATTLER On 02-08-95
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