Seattle Times: Pacific Northwest

Frozen Souffléed Oranges

Serves 6

3 cara cara or other medium-sized oranges
1 cup chilled cream
1 cup sugar
1/3 cup water
1 cup egg whites (about 8 large)
1 teaspoon lemon juice
1/2 teaspoon kosher salt
Powdered sugar for garnish

1. Trim about 1/8 inch from the top and bottom of each orange. Put the trimmings in a food processor and grind until very fine. Set aside in a separate bowl. Cut each orange in half along the equator and carve out the pulp, to form small bowls. Put the pulp in the food processor and process until fairly smooth. Pass the purée through a strainer to remove bits of peel and pith, then chill.
2. Cut six parchment paper strips measuring 3 inches by 12 inches. Wrap a strip around each half orange to make a collar rising about 2 inches above the lip of each "bowl," and secure the parchment with freezer tape or masking tape. Put the prepared bowls in the freezer. In a chilled bowl whip the cream until stiff and put it in the refrigerator while you make the meringue.
3. Stir the sugar and water in a small saucepan and set over medium-high heat to boil. Cook the syrup for 3 minutes or until a drop of the syrup holds together to form a soft ball when dropped into cold water. While the syrup is boiling, whip the egg whites with lemon juice and salt until they are standing up in soft peaks. With the mixer motor running, stream the hot syrup into the beaten egg whites and continue beating until the whites are as stiff as shaving cream.
4. Chill the meringue by placing the mixing bowl in a larger bowl filled with ice water and stirring occasionally with a rubber spatula for about 10 minutes. Fold the cold, strained orange pulp into the meringue, then fold in the whipped cream. Pile the mixture into a large pastry bag and pipe it into the frozen orange "bowls," or simply spoon it in. Freeze the oranges for several hours or overnight.
5. To serve, sprinkle the top of each orange with powdered sugar and the finely ground orange trimmings, then peel away the parchment to expose the filling. Serve at once.