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Orange Mousse in Orange Cups


  • 7 Oranges washed
  • 1/3 cup flour
  • 3 eggs, separate egg yolks from egg whites
  • 1 cup sugar almost 7 ounces
  • 2 tablespoon Grand Marnier liqueur
  • 2 ounces nuts chopped up


  1. Cut off a slice, 1 inch from the stew, of each orange. Using a teaspoon carefully scoop out the pulp. Set the hollowed out orange shells in the refrigerator to chill.
  2. Add orange pulp in a blender or food processor or food processor and pulse untie completely pureed. Strain the liquid into a bowl. It should be ½ liter of orange juice. (if not add some orange juice).
  3. In a sauce pan mix egg yolks, flour, 5 ounce sugar and 1 orange zest. Stir in orange juice. Place the sauce pan over low heat and cook stirring constantly until thick. Remove from heat and it cool.  Add the liqueur and stir to continue.
  4. Beat egg whites until soft peaks form. Add the remaining sugar and continues beating until stiff peak form.
  5. Openly fold egg whites   and nuts in cooled orange cream
  6. Spoon orange mousse into the hollowed our oranges and refrigerate for at least 3 minutes before serving.

You can decorate with orange with or chocolate flakes.

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