Combine sugar, corn syrup and water in a saucepan. Brush down the sides of the pan with water to remove any loose sugar crystals. Bring to a boil and continue boiling until candy thermometer registers 230° F (thread stage). While sugar is heating to a boil, whip egg whites to soft peaks in a mixing bowl. When the sugar reaches 230° F, remove from heat and drizzle slowly into egg whites. Continue whipping mixture until cool and glossy to form meringue.
Cut oranges in half crosswise. Scoop out orange flesh, keeping segments intact, and set aside. Cut strips of parchment or waxed paper to wrap around the rim of the oranges, making a 2-inch-high collar of paper that extends beyond the rim. Secure with masking tape and freeze cups until solid.
Soften sherbet at room temperature for 20 minutes. Place 3 cups sherbet and the meringue into a medium bowl and fold together gently but completely, making sure not to deflate mixture. Fill each orange cup with mixture to the top of the paper collar. Smooth tops. Place cups back in freezer until completely frozen, at least 1 hour. To serve, remove collars and garnish with orange segments and chocolate shavings.
|Nutritional Analysis Per Serving:|
|Dietary Fiber||0.0 g|