Make the parfait: scrub one orange and, without peeling, cut it into chunks. Whiz in a food
processor or blender until finely chopped. Press through a sieve. Squeeze in the juice from the
remaining oranges and the lemon.
In a bowl, whisk egg yolks and sugar until pale and thick. Stir in the fruit juices and transfer
to a pan. Cook the custard over low heat, stirring until thick enough to coat the back of a spoon.
(Don't let boil or it will curdle.) Let cool.
When the custard has cooled, add the orange liqueur. Transfer to an ice cream machine and churn
until semi-frozen. Stir the cream into the mascarpone, then add to the machine and churn until
frozen. Spoon into 6 x 100ml / 3 1/2 fl oz moulds or ramekin dishes. Freeze for at least 2
Make the sauce: pare the rind from 2 oranges and cut into matchstick strips; squeeze their juice
into a small pan and add the rind. Add the sugar and lemon juice. Simmer gently for 5 minutes,
until the sugar has dissolved and the rind is tender. In a cup, blend the cornflour with 1
tablespoon of water, then mix in a little hot juice. Add to the pan and cook, stirring, for 1
minute until the sauce has thickened slightly. Add a splash of liqueur and allow to cool.
Peel remaining oranges, removing pith, then cut into segments (over a bowl to catch juice). Add
juice and segments to the sauce, cover with film and chill.
Make the decorations: line a tray with greaseproof paper. Melt the chocolate in a heatproof bowl
set over a pan of simmering water, or in the microwave cooker. Spoon into a small greaseproof paper
piping bag, then pipe shapes on the prepared tray. Leave to set. When hard, peel away the
Remove parfaits from freezer and dip each mould briefly in hot water. Run a knife around rim,
then turn out on a freezer-proof tray. Return to the freezer. About 30 minutes before serving,
transfer the parfaits to the fridge to soften. Place one on each serving plate and surround with
the sauce. Decorate with chocolate shapes and dust the plates with cocoa and serve the Iced Orange