A beautiful dessert for special occasions. The frozen dessert with the orange jelly topping can also be made on its own. If you are short on time, skip the physalis decoration and the caramelised orange slices.
Put the lemon zest in a saucepan and cover with cold water. Bring to the boil, then drain. Set to the side.
In a bowl, mix the egg yolks with sugar.
Mix all the fruit juices in a bowl. In a small bowl dissolve the arrowroot with 2 tablespoons of the mixed fruit juice.
Pour the remaining fruit juices into a small saucepan with the lemon zest. Bring to the boil, then reduce the heat and cook over low heat. Remove from the heat and slowly pour over the egg yolks, whisking constantly.
Pour this mixture back into the saucepan, add the arrowroot and cook over low heat stirring constantly until thick.
Remove from heat and stir in the diced butter. Mix well and let cool. Refrigerate.
Add a pinch of salt to the egg whites in a mixer bowl. Whisk the egg whites with the electric mixer until stiff.
Whip the creme fraiche in another bowl until stiff.
Gently fold the egg whites into the mixture, then fold in the whipped cream.
Pour into silicone moulds (or other kind of moulds) and put in the freezer.
For the orange jelly
Pour several tablespoons of juice into a small bowl and dilute the agar agar powder in the juice.
Pour the remaining orange juice into a small saucepan and add the golden syrup and Grand Marnier. Bring to the boil, then add the dissolved agar agar and reduce heat to low. Stir for about 2 minutes until thick. Cool.
Spread the jelly on top of the dessert and put it in the freezer.
For the physalis
Lightly beat the white with a fork and brush the physalis with it. Sprinkle with sugar.
Place on a baking tray lined with parchment and bake in the oven at 50 C / Gas 1/4 for about 1 hour.
For the caramelised orange slices
Cut the orange into 2 mm slices. Add the sugar and water to a saucepan and cook over medium heat until you get a syrup.
Pour the hot syrup over the orange slices and set aside for 24 hours at room temperature.
Drain the oranges and reserve the syrup. Arrange slices on a baking parchment. Let dry for 2.5 to 3 hours at in a 90 C / 70 C fan assisted oven.
Place an orange slice on each plate. Unmould the dessert onto the plates and drizzle with a little syrup. Decorate with physalis and serve immediately.