This recipe was taken from a 1999 issue of Whiskey Lovers magazine. It’s elegant dessert combines the bright, fresh flavors of oranges with the warmth of whiskey in a light, airy mousse. Served in hollowed-out orange halves and garnished with bay leaves, it’s a visually stunning and refreshing treat that’s perfect for special occasions or a sophisticated finish to any meal.
Ingredients:
- 1/4 cup sugar
- 5/8 cup milk
- 2 eggs, separated
- 6 oranges, halved
- 3 tsp gelatine
- 1/4 cup whipping cream
- 2 1/2 Tblsp whiskey
- 5/8 cup whipping cream
- 2 Tblsp whiskey
- 24 fresh bay leaves
Preparation:
Boil the milk and sugar together until thick; a drop from the side of the spoon should leave a slight thread. Gradually add the milk mixture to the yolks and beat to a mousse.
Squeeze the juice from the oranges and scrape the insides of the skins so that you have 12 nicely shaped empty half orange shells. Discard the pith.
Dissolve the gelatine in a little of the orange juice in a cup or bowl over boiling water. Blend carefully with 5/8 cup remaining juice. Cool.
Add the dissolved gelatine mixture along with whipped cream and whiskey to the egg yolk mixture.
Whip the egg whites until stiff and fold them in as well.
Fill the orange halves heaping high and freeze for 2 hours.
Just before serving, combine the 5/8 cup whipping cream and whiskey and decorate the filled orange halves with this and the bay leaves.
source tjewett
