1 Orange jelly (made from the orange juice; see notes)
1 Cream Sauce (for garnish; see notes)
Instructions
1. Cut two curved wedge pieces from the top of each orange, leaving the remaining portion shaped like a basket with a handle intact. Reserve the cut pieces.
2. Remove all pulp from the basket shells and from the cut pieces, collecting the juice. Take care not to tear the basket walls or handle.
3. Place the hollowed-out orange baskets in a bowl of ice water and hold there until you are ready to fill them. This keeps the shells firm and bright.
4. Press or strain the collected orange juice. Use the juice to prepare orange jelly according to your preferred recipe (see notes). Allow the jelly to set fully, approximately 2–4 hours at refrigerator temperature (35–40°F / 2–4°C), until firm and no longer liquid at the center when the container is tilted.
5. Remove the baskets from the ice water and pat them dry. Fill each basket with the prepared orange jelly.
6. Serve the filled baskets garnished with Cream Sauce, either poured around the base or offered alongside.
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