ICED ORANGE MOUSSES

6 large oranges
6 egg yolks
6 tablespoons castor sugar
6 tablespoons Grand Marnier
8 fl oz thick cream, whipped
For Decoration
4 fl oz thick cream, whipped
2 teaspoons grate chocolate
6 bay leaves
Petits fours or macaroons to serve

With a sharp knife cut of the top of the orange. Using a grapefruit knife and a metal spoon scoop out all the orange pulp and enough of the pith to leave a firm shell.

Place the orange shells on a small baking sheet or a small metal tin. Place them close together so the can support each other and not topple over. Set aside.

Combine the egg yolks, castor sugar and Grand Marnier in a mixing bowl and beat until smooth and creamy. Fold in the whipped cream: the mixture will be fairly liquid.

Fill the orange shell with the mixture and place in the freezer over night until the mixture is firm.

Twenty minutes before serving transfer the oranges to the refrigerator to soften a little. Just before serving decorate the tops with piped whipped cream and dust with grated chocolate. Spike each orange with a bay leaf and serve with petit fours or macaroons