Yield: 1 servings
|1 cup||Sugar; divided|
|6 ounces||Lemon curd or lemon marmalade|
|½ cup||Curacao; Grand Marnier, or|
|; other orange liquer|
|1 tablespoon||Pure vanilla extract|
|2 cups||Heavy cream|
|Lime & Yogurt Sauce; (recipe below)|
Using a Achannel@ knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange Ashells@.
In a bowl, combine the egg yolks with ½ cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.
In a separate cold bowl, whip the cream until firm. Set aside.
In another bowl at room temp, beat the egg whites until soft peaks form.
In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange.
Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime & Yogurt Sauce.
Yield: 4 servings
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell." Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l.