Boil the sugar and milk together until thick. A drop falling from the side of a spoon should leave a slight thread.
Separate the yolks from the whites. Add the milk mixture gradually to the yolks. Beat to a thick mousse.
Squeeze the juice from the oranges and scrape the skins clean to leave nicely shaped orange halves.
Dissolve the gelatin in a little of the orange juice in a bowl over boiling water. Blend this carefully with
Add the orange mixture and the whiskey to the yolks. Whip the egg whites stiffly and fold in. Fill into orange halves, heaping up as much as you can get in. Place in the deep freeze for 2 hours.
To serve, sweeten the whipped cream and add the whiskey. Pipe a line of the flavoured cream across the centre of each orange and place 2 bay leaves on either side.
© 1984 All rights reserved. Published by Jon Croft.