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1) MARMALADE:
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Grate a little orange rind
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Peel orange & lemon; Split into segments without cutting; Skin segments to remove white fibrous material
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Place orange rind, orange and lemon segments, and sugar into a small saucepan, and simmer over low heat until thick and syrupy
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Allow to cool partway; Remove pips and other fibrous debris; Stir in Cointreau; Refrigerate
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NOTE: In the interest of convenience, I have at times used a commercially available orange marmalade, simmered as described with a little lemon juice (for tartness), with a tablespoon of Cointreau added.
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2) BASE:
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In a medium mixing bowl, beat 3 large egg yolks, juice & rind of one lemon, and 4 1/2 tablespoons granulated white sugar
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Add 6 tablespoons sifted plain white (all purpose) flour to the egg yolk mixture, and beat until creamy
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Using electric mixer, beat 4 large egg whites until very stiff
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Gently fold egg yolk mixture into stiff egg whites
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Spread mixture in parchment-lined 9 1/2 inch Pyrex pie plate
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Bake 12-15 minutes at 390u00b0F/200u00b0C
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Allow to cool, tip base onto a serving plate, remove parchment & refrigerate
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When chilled, top with a thin layer of the marmalade (this should not be over done; it should add a subtle hint of tartness to complement the sweetness of the mousse)
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3) MOUSSE:
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Melt two 3.5oz Lindt Lindor bars over a double boiler (hot, not boiling, water)
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Stir in 1 1/2 tablespoons of Cointreau and allow to cool
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Using electric mixer, beat 3 large egg whites until very stiff and frothy
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Beat 1/4 pint/142ml whipping cream in medium mixing bowl until firm peaks form
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Pour melted chocolate into a large mixing bowl
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Gently fold stiff egg whites into chocolate
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Gently fold whipped cream into chocolate/egg mixture
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4) FINAL ASSEMBLY:
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Top the chilled marmalade-covered base with the mousse
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Refrigerate until mousse has set
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Top with finely grated white chocolate
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Refrigerate until ready to serve
