Orange Shells Glace Recipe
Ingredients
| 9 medium-sized navel oranges | ||
| Sugar | 1 Cup (16 tbs) | |
| Egg yolks | 6 | |
| Whipping cream | 1 Pint | |
| Vanilla | 2 Teaspoon | |
| 2 tablespoons lemon juice or orange-flavored liqueur | ||
| 1 teaspoon each grated orange and lemon peel | ||
Directions
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.
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.
Chef
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