Frozen orange mousse

Measure the orange liqueur into a measuring cup.

Grate in the colored skin of three oranges and half a lemon.

Juice the oranges into the cup to make two cups of liquid.

Scoop the oranges out of their skins to make shell cups.

Beat the six egg yolks with the sugar to the ribbon stage, pale and fluffy, scraping down the bowl.

Beat in the cornstarch, then the orange juice mixture on gentle speed.

Cook in a saucepan over medium heat, stirring with a wooden spoon, to 170F without letting it simmer, until it lightly coats a spoon.

Remove from the heat and beat a moment to stop the cooking.

Whip the six egg whites with a pinch of salt and the cream of tartar to soft peaks, starting on medium high; add a tablespoon of sugar and whip to stiff peaks.

Fold the whites into the hot orange mixture, then set the bowl over a bowl of ice and fold until chilled completely so the custard will not separate.

If the whites deflate, whip a fresh egg white into them for a few seconds to bring them back to stiff peaks before folding.

Whip the heavy cream to stiff peaks and fold into the chilled mousse.

Spoon into the orange shell cups, cover, and freeze several hours or overnight.

Julienne orange peel, simmer in water 10 to 12 minutes, refresh in cold water and dry to remove some of the bitterness.

Boil the sugar and water to 230F, add the peel and a little vanilla, and leave 30 minutes.

Top the frozen mousse with the glazed orange peel.