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Orange-Lemon Spanish Cream

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Ingredients
  Plain gelatin 4 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Eggs 3 , separated
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1 Pinch
  Grated orange rind 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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