Oranges Grand Marnier or Mousse à l’Orange

Oranges Grand Marnier or Mousse à l’Orange

Having posted about a hundred and fifty recipes, it is taking me longer to find appealing new dishes.  I went back to my very old recipe file, and found the one below for a refreshing, easy, and fairly sophisticated dessert that is especially enjoyable in the summer.  It came to me from a co-worker when I was a new bride.  I was still at the Campbell’s Soup in everything stage of cooking, but this was something even I could achieve.

Julia has a similar recipe in Mastering – Mousse à l’Orange.  Her recipe takes more time as you cook the yolk mixture, and fold the egg whites (which my version doesn’t use) into the hot orange mixture over a bowl of ice before folding in the whipped cream and filling the oranges.  As much as I love Julia, I think my version is probably 99% as good, and less labor-intensive.

Ingredients:

• 8 orange shells
• 6 egg yolks
• ¾ cup sugar
• 2 cups whipping cream
• 3 oz. Grand Marnier (Cointreau may, of course, be used instead)
• Zest of one orange
• 3 T. orange juice
• 1 T. lemon juice
• Confectioners’ sugar and vanilla to taste

Directions:

1. Cut top ⅓ off oranges.  If the orange doesn’t stand straight, trim slice off bottom.
2. Remove pulp from the bottom of each orange, and reserve 3 T. orange juice.  Keep each top with its bottom for finishing later.
3. Beat egg yolks with sugar until they are light yellow, have increased in volume and make a ribbon.
4. Mix in Grand Marnier and zest.
5. Using a chilled bowl and beaters, whip 1 cup of cream until stiff and fold into yolk mixture – be careful not to over-whip so that it becomes lumpy.  Reserve the rest of whipping cream for decoration.
6. Fill shells, wrap with plastic wrap and freeze at least 4 hours.
7. Before serving, whip remaining cup of cream with confectioners’ sugar and vanilla to taste.
8. Using a piping bag with a star tip, pipe a swirl on top of the mousse in each orange cup.
9. Place orange top on each cup at a slant, and garnish with spring of mint.