|Sugar||3⁄4 Cup (12 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Cold water||1 Tablespoon (Leveled)|
|Gelatin||1⁄2 Teaspoon (Leveled)|
|Heavy cream||2 Cup (32 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
Cook together the sugar and water to 238Â° F.
Remove from the fire and add the grated orange rind, 1/4 cup orange juice and gelatine, the latter having been soaked for 5 min. in 1 tbsp. cold water.
Cover and keep warm for 1/2 hr. and then cool by putting the pan in a bowl of ice water.
Whip the cream until stiff and add the orange syrup slowly.
Put into the bottom of the refrigerator tray, or a mold, 3/4 cup orange juice.
Pour on top of it the cream mixture and freeze without stirring.