MAKING
1 In a bowl, beat the cream until stiff.
2 For the basic syrup, in a heavy bottomed saucepan, place the sugar with 1/2 cup water.
3 Bring to a boil, and simmer for 2 minutes.
4 Remove from the heat and gradually add the lightly beaten egg yolks, beating continuously with a whisk as you do so.
5 Keep beating until the mixture is completely cold.( you can do this in a food processor fitted with a whisk attachment)
6 Stir the Curacao into the cream.
7 Gradually fold into the syrup, mixing gently but thoroughly.
8 Fill small timbale molds, ramekin dishes or your chosen ice cream molds with this mixture.
9 Place in the freezer for at least 2 hours.

SERVING
10 Just before serving, dip the molds in hot water for a couple of seconds.
11 Turn the frozen mousses out onto small, chilled plates.