Fresh Orange Bavarian
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Grated orange rind||1⁄4 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
Soften gelatin in the cold water; then place over hot water and heat until gelatin is dissolved.
Allow orange rind to stand in orange juice for 2 minutes.
Combine orange juice with lemon juice (saving out 1 teaspoon lemon juice), salt, and sugar.
Add gelatin, stir thoroughly, and chill until thick and syrupy.
Then whip with egg beater until light and fluffy.
Whip chilled cream until thick; then add the 1 teaspoon lemon juice and continue beating until stiff.
Fold whipped cream thoroughly but lightly into gelatin and turn into a mold which has been rinsed with cold water.
Chill until firm.
Unmold out onto a chilled serving plate.
Garnish with sections of peeled orange and whipped cream, if desired.