INGREDIENTS

INSTRUCTIONS

In small saucepan, stir together sugar and gelatin. Stir in water. Cook
over medium heat, stirring constantly, until gelatin is dissolved, about 5
minutes. Stir in peel, juice and food color, if desired, until blended.
Chill, stirring occasionally, until mixture mounds when dropped from a
spoon.
In small mixing bowl, beat egg whites with cream of tartar at high speed
just until whites no longer slip when bowl is tilted. Gently, but
thoroughly, fold gelatin mixture into whites. Pour into 1-quart mold or 4
(8 to 10-ounce) dessert dishes. Chill until firm, several hours or
overnight. Just before serving, unmold onto dessert plate(s).
To make Orange Custard Sauce: In small saucepan, beat together egg yolks,
milk and sugar. Cook over low heat, stirring constantly, until mixture is
thick enough to coat a metal spoon and reaches 160F degrees. Remove from
heat. Stir in orange juice concentrate. Cool quickly by setting pan in bowl
of ice or cold water and stirring for a few minutes. Cover and chill
thoroughly. Spoon sauce around rim of plate(s) or pass sauce. Garnish with
lime slices, if desired.
Serving Ideas : With Orange Custard Sauce
NOTES : A tangy molded dessert that adds color and texture to meals
Posted to MC-Recipe Digest V1 #716 by Creedenite@aol.com on Aug 3, 1997

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