Source: Daniel Rogov's z"l Israeli Wine and Dinning
Servings: Serves 6 - 8
6 Tbsp. brandy
juice of 1 small orange
12 large macaroon cookies
2 large seedless oranges, peeled, with pith removed and broken into segments
3 cups whipping cream
1/2 cup sugar
3 egg yolks, well beaten
1. 1) Place the brandy and orange juice in a mixing bowl and in this soak the macaroon cookies, whole, for about 1 hour.
2. In a shallow serving dish arrange the macaroons and the orange segments in circles.
3. In a saucepan combine half the cream, 6 Tbsp. of the sugar and the beaten egg yolks. Heat over a low flame, stirring constantly until the mixture thickens. Pour this custard over the oranges and macaroons, let cool, cover and refrigerate.
4. Shortly before serving combine the remaining cream and sugar and beat until well thickened. Distribute the whipped cream over the custard and serve well chilled. (Serves 6)
Reprinted with permission from Daniel Rogov's z"l Israeli Wine and Dinning