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1
Using a channel knife, cut a few grooves into the orange peels.
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2
Cut the tops off the oranges and reserve.
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3
Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom.
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4
Freeze the empty orange rinds to create shells.
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5
In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow.
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6
If using an electric mixer, mix for 5 to 7 minutes.
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7
Add the lemon curd or marmalade, orange liquer, and vanilla.
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8
Mix well.
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9
In a separate cold bowl, whip the cream until firm.
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10
Set aside.
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11
In another bowl at room temp, beat the egg whites until soft peaks form.
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12
In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture.
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13
GENTLY fold in the egg whites.
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14
Transfer the mixture to a pastry bag fitted with a large tip.
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15
Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange.
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16
Freeze for at least 4 to 5 hours.
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17
Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
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18
*RAW EGG WARNING
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19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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21
Mix all the ingredients in a food processor until very smooth.
