|Canned blackcurrants||10 Ounce (300 Gram)|
|Orange||1 , zest grated finely|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Grand marnier liqueur||1 Tablespoon|
|Caster sugar||2 Ounce (50 Gram)|
|Orange flavored biscuits||200 Gram (Crisp, For Serving)|
1. Sieve the blackcurrants and their juice into a bowl, or puree in a blender. Beat in the orange zest then pour into a freezerproof container. Cover and place in the freezer or freezer compartment of the refrigerator until half frozen.
2. Whip the cream with the liqueur until standing in soft peaks. In a clean bowl and with clean beaters, whisk the egg whites until stiff, then whisk in the sugar, 1 tablespoon at a time. Using a large metal spoon, fold the egg whites into the whipped cream.
3. Turn the half-frozen puree into a bowl and mash it with a fork, then carefully fold in the cream mixture.
4. Spoon into chilled glasses and decorate with strips of orange zest, if liked. Top each portion with 2 biscuits and serve at once.