Mousse a POrange Glacee

A refreshing frozen orange mousse, Mousse a VOrange Glacee (mooss ah loh-rahnj gla-say) must be made the day before serving, as it is frozen overnight. After freezing, the mousse may be spooned into chilled glasses and served on its own, or with a fresh fruit salad or whipped cream.

6 sugar cubes

2 firm, bright-skinned oranges

10 fl. oz. fresh orange juice

4 fl. oz. double cream

3 tablespoons orange-flavoured liqueur

1 oz. gelatine dissolved in

2 tablespoons warm water

2 egg whites

Set the refrigerator to its coldest setting.

Rub the sugar cubes all over the oranges to extract all the zest from the rind. Reserve the oranges for future use.

Place the sugar cubes and the orange juice in a small saucepan. Set the pan over low heat and cook, stirring frequently, until the sugar has dissolved. Increase the heat to moderately high and boil the mixture for 4 minutes, stirring occasionally.

Remove the pan from the heat. Stir in the cream, orange-flavoured liqueur and the dissolved gelatine. Combine the mix-ture thoroughly and pour it into a U-pint freezer tray. Place the freezer tray in the frozen food storage compartment of the refrigerator and chill for 20 minutes.

Meanwhile, in a small mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Remove the orange mixture from the refrigerator and whisk it into the egg whites. Spoon the mixture back into the freezer tray and return it to the storage compartment. Freeze the mixture for 1 hour.

Remove the mixture from the refriger-ator and turn it out into a medium-sized mixing bowl. Using a wire whisk or rotary beater, beat the mixture for 1 minute, or until it is smooth.

Spoon the mixture back into the freezer tray and return it to the storage compartment. Freeze the mixture for 4 hours, whisking it every hour.

Freeze the mixture overnight before serving.

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