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FROZEN ORANGE SOUFFLÉS
Can be prepared a week ahead.
serves 6
3 medium oranges (tangelos or navels)
1 1/2 pints vanilla ice cream
6 ounces frozen concentrated orange juice
1/2 cup orange marmalade
Prepare the orange shells:
Cut the oranges across in halves. Remove some of the pulp from the orange halves
and cut a thin slice off the bottom to level shells.
Fit the orange shells with a band of foil, doubled, to form a standing collar
extending 11/2-inch above orange shells.
In a mixing bowl, combine the ice cream and orange juice concentrate.
Soften and mix well to combine.
Fill the prepared orange shells, level with the foil.
Freeze for 2 to 3 hours.
Just before serving coat the top of each soufflé with orange marmalade.
Remove the foil surrounding shells and serve.
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