Grand Marnier Mousse
3 tablespoons Grand Marnier
2½ tablespoons sugar
2 tablespoons grated orange rind
1½ teaspoons gelatine
3 tablespoons orange juice
2/3 cup cream
Peel oranges removing all the white pith and cut into segments. Reserve two segments for decoration. Roughly chop remaining segments. Pour over grand marnier and let stand for 30 minutes.
Place sugar and eggs in top of double saucepan. Beat over simmering water until mixture is thick. Remove from heat and stir in remaining grand marnier and grate in orange rind.
Sprinkle gelatine over orange juice and stand in hot water until gelatine dissolves. Add gelatine mixture to egg mixture and stand in cold water until mixture cools. Stir occasionally.
Beat cream until soft peaks form, fold into cooled orange mixture. Spoon marinated orange pieces into 2 serving dishes. Pour mousse evenly over top of oranges. Refrigerate until set.
Just before serving, top each with reserved orange segment.