ORANGE AND GRAND MARNIER MOUSSE

The Silver Spoon, Phaidon Press

Serves 4


Ingredients
• 4 oranges
• 1 cup milk
• 1 cup superfine sugar
• 4 eggs, separated
• 1/4 cup Grand Marnier


Directions
Grate the rind of two of the oranges and thinly pare the rind of the other two, avoiding all traces of bitter white pith.

Separate the oranges into segments, carefully removing all traces of pith.

Pour the milk into a pan, add the grated orange rind and 1/2 cup of the sugar, stir well and bring to a boil.

Beat the egg yolks in another pan, then pour in the milk in a steady stream, stirring constantly.

Cook over low heat, stirring constantly, until thickened.

Strain the mixture into a bowl and let cool completely.

Stiffly whisk the egg whites in a grease-free bowl, then fold them into the egg yolk mixture, followed by the Grand Marnier.

Pour the mousse into a mold or loaf pan and place in the freezer for 6 hours.

Cut the remaining orange rind into thin strips.

Pour 1 cup water into a pan, add the remaining sugar and the strips of orange rind and bring to a boil, stirring until the sugar has dissolved.

Boil the mixture until a thick, translucent syrup forms.

Turn out the mousse and cut it into 3/4-inch slices.

Place the slices on four plates, spoon the syrup and orange rind over them and decorate with the orange segments, arranged like flowers.