4 chunks of stem ginger
6 egg whites
1 orange, peeled and sliced
Puree the orange juice and ginger in a food processor or blender. Pour
into a shallow container and freeze until the mixture begins to harden.
Remove from the freezer and mix well. Whisk the egg whites until stiff,
then fold into the orange mixture. Return to the freezer until firm.
Transfer to the fridge 30 minutes before serving and serve decorated with
the orange slices.