Orange à la Cyrano

Orange Rum Mousse

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

This recipe is as unusual and as entertaining as the original Cyrano de Bergerac.


  • 6 large oranges
  • 1 cup orange juice
  • ¼ cup lemon juice


  1. Cut tops from oranges 1 inch down and in zigzag fashion. Squeeze juice from oranges by sticking a fork into the orange meat and use the fork as a squeezer. Do not damage the skins. They will be used as a serving dish. Once most of the juice has been extracted, remove pulp of o