Oranges à la Norvégienne (Oranges Norvégienne)

Ingredients

• oranges (or mandarins)
• orange ice or mandarin ice
• meringue italienne
• ice (for the tray)

Instructions

1. Cut a round of peel from the top of each fruit and empty it with a spoon.
2. Fill the skins three-quarters full with orange or mandarin ice, matching the fruit used.
3. Cover the ice with a stippled piping of meringue italienne.
4. Stand the dish of skins on a tray filled with ice.
5. Colour the meringue quickly under the salamander.