Preparation:
Mix 1/2 cup sugar with the gelatin in a medium saucepan. Add orange juice
and
heat over medium low heat until it is warm and the sugar and gelatin are
dissolved.
Beat yolks until well blended and stir in about 1/4 cup hot orange juice
mixture. Slowly add this back to the saucepan, stirring constantly. Continue
to cook over medium-low heat until thickened and custard-like (about 4-8
minutes). Add Grand Marnier and remove from heat and cover with wax paper.
Cool to room temperature.
Beat egg whites until foamy, gradually adding remaining 1/4 cup sugar in a
light dusting motion as egg whites increase in volume. Whip the cream. Fold
the cream into the orange mixture, then gently fold in the beaten egg
whites.
Spoon into oranges or into serving glasses. Chill several hours or
overnight. |
