Orange-lemon Spanish Creamdesserts 4 1/2 teaspoon plain gelatine 1/2 cup orange juice 1/4 cup lemon juice 2 cup milk 3 eggs, separated 2/3 cup sugar 1 pinch of salt 1 tablespoon grated orange rind Combine gelatine, orange juice and lemon juice and let stand five minutes. Scald milk and add yolks mixed with sugar, salt and orange rind. Cook in a double boiler (over hot, not boiling water) until it coats the spoon. Then add gelatine mixture. Cool. Fold in stiffly beaten egg whites. Chill until set. Heritage Recipes ch. |
