small ramekins or teacups with cling film, or
use a silicone muffin mould, if you have one.
Whip the cream in a large bowl until it just
holds its shape. Scrape the seeds from the
vanilla pod and add them to the cream with
the sugar, orange zest and meringues. Gently
stir, then add the gingernut crumbs. Divide
among the prepared moulds or teacups and
freeze for at least 2 hrs.
To make the sauce, put the orange juice in
a pan with the sugar and vanilla pod. Bring
to the boil, then simmer until the sugar has
dissolved. Put the cornflour into a small bowl
with 2 tbsp orange juice mixture. Stir until
smooth, then add to the pan. Simmer and stir
until the liquid has thickened, discard the pod,
then leave to cool. The sauce can be made
2 days in advance.
To serve, take the bombes out of the freezer
and place in the fridge for 10 mins. Turn them
onto a plate, drizzle with sauce, then place a
small spoonful of Orange sorbet (see 'Goes well with')
next to them.