Preparation:
Cut navel oranges into halves crosswise. Squeeze the juice from 6 of the halves and from the juice oranges. You should have 1 1/2 cups. Cut the pulp from the remaining 6 orange halves and section the pulp. Mix the orange sections with 1/3 cup of the Amaretto. Reserve the orange shells. In a saucepan, mix sugar, cornstarch and gelatin. Gradually stir in orange juice and remaining Amaretto. Stir over medium heat until mixture thickens and bubbles. Place pan into ice water and stir until the mixture is cold and thick. Fold in whipped cream. Cut a thin slice from bottom of orange shells to allow them to stand straight. Fill halves with orange sections. Spoon mousse on top. Chill until firm. Sprinkle with slivered orange rind or crumbled Amaretti wafers. |
