INGREDIENTS

INSTRUCTIONS

bowl. Stir in the vanilla. Cover the surface of the pudding with
plastic wrap. Refrigerate until well chilled. about 3 hours.  Make the
candied orange zests:  With a vegetable peeler remove only the outer
orange part of the rind.  Reserve the oranges for the segments . Stack
2 or 3 of the strips  together and using a large knife, cut into thin
julienne strips  1/16-inch wide. Place the julienne strips in a small
noncorrosive  saucepan with 1 3/4 cups water. Bring to a boil over
medium-high  heat. Pour off the water and rinse the julienned zests
with fresh  water. Add the sugar, grenadine and the remaining 1/4 cup
water to  the pan and bring to a boil over medium-high heat. Lower the
heat to  medium-low and simmer 5 minutes. Remove the pan from the heat
and  transfer zests and syrup to a small bowl and allow to cool.
Segment the orange:  Take the dezested oranges and using a paring
knife, remove the white  pith by holding the fruit in one hand and
cutting down to the flesh  and rotating the orange to make a continuous
strip. Over a medium  bowl, remove each segment by cutting with the
paring knife right down  to the core. as close to the membrane as
possible. Let the segments  drop onto a plate. Cover with plastic wrap
and refrigerate until  ready to assemble.  Make the orange sauce:  In a
small bowl, dissolve the cornstarch in the water. Set aside. In a
medium noncorrosive saucepan, combine the orange juice and sugar and
bring to a boil over medium-high heat. Remove the pan from the heat
and whisk in the dissolved cornstarch. Return to the heat and bring  to
a boil. Cook for 30 seconds until clear. Strain the sauce into a  small
bowl set in a larger bowl filled with ice water. Stir  occasionally to
cool. Stir in the triple sec. Refrigerate until ready  to assemble.
Assemble the cups:  Whisk the pudding until smooth. Gently fold in the
whipped cream.  Using a spoon. place 2/3 of a cup of chocolate pudding
into 12 of the  cookie cups. Spoon 2 to 3 tablespoons of the orange
sauce onto 6  dessert plates. Arrange 4 orange segments on the sauce
and garnish  with the grenadine orange zests. Place 2 of the filled
cookie cups on  the plate at the last moment before serving.
PREPARATION: 2 1/2 hours plus chilling and baking times.  Recipe by:
webmaster@godiva.com  Posted to recipelu-digest Volume 01 Number 224 by
RecipeLu  <recipelu@geocities.com> on Nov 08, 1997

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