Frozen Orange Tortes with Cranberry Compote

Ingredients

• 2 tablespoons butter melted
• 16  chocolate wafers such as nabisco famous 
• 1 cup cranberries fresh
• 2 tablespoons dutch-processed cocoa powder 
• 2 large egg whites 
• 1 tablespoon juice of lemon fresh
• 0.3 cup orange juice fresh
• 1 tablespoon orange zest grated
• 0.3 cup pear liqueur orange-flavored
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 1.5 cups whipped cream 
• 2 tablespoons water 
• 3 tablespoons water 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• blender
• ramekin
• candy thermometer

Directions

1. Preheat oven to 40
2. To prepare crust, combine first 3 ingredients in a food processor; process until finely ground. With motor running, pour butter through food chute; process until well blended. Divide crumb mixture evenly among 8 (6-ounce) straight-sided ramekins coated with cooking spray; press mixture into bottoms of ramekins.
3. Place ramekins on a baking sheet; bake at 400 for 8 minutes or until toasted. Cool completely.
4. To prepare filling, place egg whites and salt in a bowl; beat with a mixer at high speed until foamy.
5. Combine sugar and 3 tablespoons water in a small saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 25
6. Gradually pour hot sugar syrup in a thin stream into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Reduce mixer to medium speed; beat until mixture cools (about 8 minutes).
7. Allow ice cream to stand at room temperature for 15 minutes or until very soft; stir rind and orange juice into ice cream. Fold one-third of egg white mixture into ice cream mixture. Gently fold remaining egg white mixture into ice cream mixture. Divide mixture evenly among ramekins; freeze for 8 hours or overnight.
8. To prepare the compote, combine 1 cup fresh cranberries, 1/2 cup sugar, 2 tablespoons water, and 1 tablespoon lemon juice in a small saucepan over medium heat; bring to a boil. Cook for 10 minutes or until thick, stirring occasionally.
9. Remove from heat, and stir in liqueur. Cover and chill for 4 hours or overnight. Unmold tortes; serve with cranberry compote.