Lemon Mousse In Orange Shells
|Eggs||4 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon||1 , rind grated|
|Lemon juice||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Mint leaves||12 (With Stems)|
Cut tops off oranges about 1 inch down from stem end and set aside.
With small sharp knife, remove pulp from oranges and cut in small pieces, removing white membrane.
Put pulp in sieve.
Drain off excess juice and reserve for other use.
Beat egg yolks until thick and pale.
Beat in sugar, lemon rind and juice.
Put in top part of double boiler over simmering water and cook, stirring, 5 minutes, or until very thick.
Put in large bowl to cool.
Beat egg whites until stiff and fold into first mixture.
Fold in cream, then orange pieces.
Spoon into orange cups, putting about 1/2 cup in each.
Chill several hours.
Arrange 2 Minted Leaves and a Stem on each orange top.
When ready to serve oranges, put a top on each.
Makes 6 servings.