Frozen Orange Souffle Serving Size - 15 Prepared By - Marcelo Recipe Rating
			8 medium oranges 2/3 cup granulated sugar 2 teaspoons grated lemon zest 6 large egg yolks 2 teaspoons minced fresh mint leaves 2 1/4 cups heavy cream, whipped to firm peaks 6 tablespoons Grand Marnier Cocoa powder, garnish
			Cut 1/3 of the top off each orange and scoop out all flesh, reserving it and any juice, Strain the flesh, firmly pressing down to extract as much juice as possible. In a saucepan, combine the orange juice, sugar, and lemon zest; reduce by 1/2 over high heat, stirring to help the sugar melt. Remove from heat, set aside, and let cool. In a mixing bowl, beat the egg yolks and cooled orange juice mixture together until light and thick. Carefully fold in the mint, whipped cream, and Grand Marnier. Using a pastry bag or a spoon, pipe the mixture into the orange shells. Freeze for at least 3 hours or until the mixture is firm. Serve garnished with a dusting of cocoa power on top.