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1
To make the sorbet, beat yolks thoroughly.
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2
Add sugar and salt, and combine well.
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3
Split vanilla beans, remove seeds and reserve for another use.
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4
Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling.
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5
Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon.
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6
Strain.
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7
Add finely grated peel of oranges and cool.
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8
Put the mixture in an ice-cream machine and process.
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9
When slushy, add orange juice.
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10
Blanch julienned pieces of orange peel in boiling water two to three minutes.
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11
Drain.
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12
Boil peel in additional water to cover until tender, about five minutes.
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13
Cool, drain and dry.
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14
Add to sorbet mixture.
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15
To assemble, cut off tops of 10 oranges, reserve slices.
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16
Cut off thin slice from bottom if necessary to make orange stand up.
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17
Scoop out insides using grapefruit knife.
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18
Reserve orange sections for other uses.
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19
Fill shells with sorbet mixture, making indentation in center.
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20
Place reserved top slice on an angle in the indentation.
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21
Put in freezer.
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22
To serve, place filled orange on a large green leaf on dessert plate.
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23
Spoon cloudberry jam on top of sorbet and serve.
