| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 1 |
|
Envelope unflavored gelatin |
| 1 1/2 |
ts |
Cornstarch |
| 2 |
ts |
Finely shredded orange peel or tangerine peel |
| 1 |
c |
Orange juice or tangerine juice |
| 4 |
|
Beaten eggs |
| 2 |
tb |
Orange liqueur |
| 6 |
|
Egg whites |
| 3 |
tb |
Sugar |
| 1 1/2 |
c |
Whipping cream |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 1 Aug 93 19:10:35 CDT
In a large saucepan combine the 1/3 cup sugar, gelatin and cornstarch. Stir
in orange peel, orange juice and egg yolks. Cook and stir over low heat
until gelatin is dissolved and mixture is slightly thickened. Remove from
heat.
Stir in orange liqueur. Chil to consistency of corn syrup, stirring
frequently. Remove from the refrigerator.
Immediately beat egg whites till soft peaks form. Gradually add the 3
tablespoons of sugar, beating till still peaks form.
When gelatin mixture is partially set, fold in egg whites.
In a large mixer bowl, beat whipping cream till soft peaks form. Fold into
gelatin mixture.
Chill till the mixture mounds when spooned. Turn into a 2 quart souffle
dish. Cover and chill about 6 hours or till firm.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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