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 Hosted By
Janine & Terry |
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2 teaspoons grated lemon zest |
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2 teaspoons minced fresh mint leaves |
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2 1/4 cups heavy cream, whipped to firm peaks |
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6 tablespoons Grand Marnier |
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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.
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