Frozen Lemon And Orange Souffle

Directions

1. Using a Achannel@ knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange Ashells@.
2. In a bowl, combine the egg yolks with 1/2 c. of the sugar and beat till thick and a pale yellow. If using an electric mixer, mix for 5 to 7 min. Add in the lemon curd or possibly marmalade, orange liquer, and vanilla. Mix well.
3. In a separate cool bowl, whip the cream till hard. Set aside.
4. In another bowl at room temp, beat the egg whites till soft peaks form.
5. In a large stainless steel bowl, blend the whipped cream and the egg yolk mix. GENTLY mix in the egg whites. Transfer the mix to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mix into them, extending 1 inch higher than the top of the orange.
6. Freeze for at least 4 to 5 hrs. Add in the tops and serve right out of the freezer with Lime & Yogurt Sauce.
7. Yield: 4 servings
8. *RAW EGG WARNING
9. The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
10. Avoid mixing yolks and whites with the shell."