Orange Shells Glace
|Navel oranges||9 Medium|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||1 Pint (About 2 Cups)|
|Lemon juice/Orange flavored liqueur||2 Tablespoon|
|Grated orange peel||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
Slice the tops off 8 of the oranges.
Using a grapefruit knife, remove sections, holding the fruit over a bowl to catch the juice.
Scoop out any remaining pulp with a spoon, then turn shells upside down to drain.
Measure 3/4 cup juice; combine with sugar in a pan and cook until the temperature reaches 220° (jelly stage) on a candy thermometer.
Place egg yolks in the top of a double boiler and slowly beat in the hot orange syrup with a portable mixer or rotary beater.
Place over hot water and beat constantly until stiff peaks form, about 7 minutes.
Remove from heat, place over cold water, and continue beating until cold.
Whip cream until stiff and fold in vanilla and lemon juice or orange-flavored liqueur, and the grated citrus peels.
Fold into yolk mixture.
Spoon mousse mixture into hollow orange shells, mounding the top.
Cover; freeze until firm.