Orange Bavarian Cream
|Cold water||1⁄4 Cup (4 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Orange rind||1⁄2 Teaspoon, grated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1. Soften gelatin in cold water.
2. Combine orange juice, lemon juice, orange rind and half the sugar in sauce- pan. Heat, stirring, almost to a boil; dissolve gelatin in hot mixture.
3. Chill gelatin mixture until partially thickened. Beat egg white until stiff, beating in salt and remaining sugar.
4. Fold egg white and whipped cream into gelatin mixture; pour into 1-quart mold. Chill until firm.
5. Serve chilled