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Orange Fluff

Trusted.Chef's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Orange juice 1 Cup (16 tbs)
  Oranges 2
  Cold water 1 Tablespoon (Leveled)
  Gelatin 1⁄2 Teaspoon (Leveled)
  Heavy cream 2 Cup (32 tbs)
  Water 2⁄3 Cup (10.67 tbs)
Directions

Cook together the sugar and water to 238° 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Servings: 
8

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