For the sauce:
2 medium oranges (400g)
1 cup of orange juice (240ml)
1/3 cup of sugar (60g)
2 tablespoons of cornstarch
2 tablespoons of orange liqueur
For the meringue:
2 egg whites
4 tablespoons of granulated sugar
12 small scoops of heavy cream ice cream (600g)
For the sauce:
2 medium oranges (400g)
1 cup of orange juice (240ml)
1/3 cup of sugar (60g)
2 tablespoons of cornstarch
2 tablespoons of orange liqueur
For the meringue:
2 egg whites
4 tablespoons of granulated sugar
12 small scoops of heavy cream ice cream (600g)
Preheat the oven to 200°C (hot)
Prepare the sauce: cut the oranges in half and carefully remove the pulp
Reserve the peels
Strain the pulp through a fine-mesh sieve to extract the juice
Transfer to a medium-sized pot
Add the orange juice, sugar, and cornstarch
Cook over high heat, stirring constantly with a wooden spoon, until slightly thickened (approximately 4 minutes)
Add the liqueur. Reserve
Prepare the meringue: in an electric mixer, beat the egg whites with the granulated sugar until stiff peaks form (approximately 2 minutes). Reserve
Place three scoops of ice cream inside each reserved orange half
Cover the entire surface with the reserved meringue
Arrange on a baking sheet
Bake in the preheated oven until the meringue starts to brown (approximately 3 minutes)
Distribute among four plates, drizzle with the reserved sauce, and serve immediately
total calories per serving: 577
