| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cold water |
| 2 |
|
Envelopes unflavored gelatin |
| 8 |
|
Eggs; separated |
| 1/2 |
ts |
Salt |
| 2 |
cn |
(6-oz) frozen orange juice; thawed |
| 1 |
c |
Sugar |
| 1 |
c |
Whipping cream; whipped |
|
|
Orange sections (optional) |
INSTRUCTIONS
Place water in the top of a double boiler and sprinkle the gelatin over the
surface to soften. Beat egg yolks lightly and add them with the salt to
the gelatin. Mix well. Place over boiling water and cook, stirring
constantly, until gelatin dissolves and the mixture thickens some, about 4
minutes. Remove from heat and stir in orange concentrate. Chill until
mixture drops from a spoon into soft mounds. Beat egg whites until stiff
but not dry. Gradually beat in the sugar and continue beating until the egg
whites are stiff. Fold the whites into the orange mixture. Fold in the
whipped cream. Arrange a collar of doubled waxed paper around a 2-1/2 quart
souffl. dish, 2 inches above the top of the dish. Fasten with tape. Pour
mixture into dish and chill until firm. Remove collar and decorate with
orange sections. Yield: 8 to 10 servings.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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