Wash and dry the oranges; grate the rind on the finest part of a stainless steel grater. Put into a bowl with 2 eggs, 2 egg yolks (keep the whites) and the caster sugar. Whisk to a thick mousse, preferably with an electric mixer. Put
Meanwhile, squeeze the juice from the oranges and the lemon, measure and if necessary bring up to
Meanwhile make the chocolate wafers. Melt the chocolate in a bowl over barely simmering water. Stir until quite smooth. Spread on a flat piece of heavy, white notepaper or light card. Put into a cold place until stiff enough to cut in square or diamond shapes.
While the chocolate is setting, make the orange-flavoured cream. Grate half the rind from one orange, add to the cream with a pinch of caster sugar to taste. Peel and segment the oranges. Decorate the top of the mousse with orange segments and pipe on some rosettes of orange-flavoured cream. Peel the chocolate wafers off the card and use them to decorate the edges of the mousse.
© 2001 Darina Allen. All rights reserved.