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Iced Orange Bomb
A fresh and fruity dessert. These can be made in advance and stored in the freezer, simply finish the sauce when your guests arrive.
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4 scoops of Carte D’Or Vanilla Ice Cream (100g/200ml)
2 large oranges
25ml Grand Marnier® liqueor
4 small sprigs of mint
Cut each orange in half.
Scoop the flesh and juice from the inside of each orange and place in a small pan. Reserve each orange half and freeze for 15 minutes.
Mix the Grand Marnier® liqueor, sugar and butter with the orange flesh and juice. Bring to the boil and simmer for 3 minutes, strain and reserve.
Scoop 1 ball of Carte D’Or Vanilla Ice Cream into each orange half and pour over a spoonful of the warm sauce.
Decorate with a sprig of mint and serve immediately.