Orange-lemon spanish cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | teaspoon | Plain gelatine |
| ½ | cup | Orange juice |
| ¼ | cup | Lemon juice |
| 2 | cups | Milk |
| 3 | Eggs, separated | |
| ⅔ | cup | Sugar |
| Pinch of salt | ||
| 1 | tablespoon | Grated orange rind |
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. Heritage Recipes ch.