Frozen Lemon And Orange Souffle

INGREDIENTS

INSTRUCTIONS

Using a Achannel@ knife, cut a few grooves into the orange peels. Cut the
tops off the oranges and reserve. Empty the entire fruit of the orange
pulp, being careful not to create a hole in the bottom. Freeze the empty
orange Ashells@.
In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until
thick and a pale yellow. If using an electric mixer, mix for 5 to 7
minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix
well.
In a separate cold bowl, whip the cream until firm. Set aside.
In another bowl at room temp, beat the egg whites until soft peaks form.
In a large stainless steel bowl, blend the whipped cream and the egg yolk
mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry
bag fitted with a large tip. Remove orange shells from freezeer and pipe
the mixture into them, extending 1 inch higher than the top of the orange.
Freeze for at least 4 to 5 hours. Add the tops and serve right out of the
freezer with Lime & Yogurt Sauce.
Yield: 4 servings
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be contaminated
with Salmonella, a bacteria responsible for a type of food
poisoning....Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER
Converted by MM_Buster v2.0l.

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