Gourmet Monday on Tuesday, again. And yes, it is a June cover in July, but I just love this one! I love the food trends of the 50’s with their various and sundry images of molded food. Can you even imagine this amazing wedding cake? A frozen “bombe fleurs d’oranger” a shell of orange ice and filled with a white curaçao mousse. The ultimate 50-50 bar.
Glace a la Orange-Orange Ice
Combine 4 cups water and 2 cups sugar, bring to a boil for 5 minutes. Cool and add 2 the rind from 2 oranges, 2 cups orange juice, and 1/4 cup lemon juice. Freeze in a churn freezer or an ice cube tray.
Mousse Curaçao
Bring 1 1/2 cups sugar and 1 cup water to a boil and cook for 5 minutes. Let syrup cool. Beat 8 egg yolks in a double boiler until they are thick and pale in color. Gradually beat in the syrup. Add 2 tablespoons curaçao and cook over the hot not boiling water, stirring constantly until mixture is creamy and thick. Pour through sieve and stir in an ice bath until completely cooled. Whip 1 quart heavy cream to stiff and fold in to the custard. Yum!
