Orange Whip Recipe
Ingredients
| 1 tablespoon gelatin, unflavored | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Boiling water | 3/4 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs), frozen | |
| Lemon juice | 3 Tablespoon | |
| Egg whites | 3 | |
| Salt | 1 Dash | |
Directions
In a medium sized bowl, soak gelatin in 1/4 cup cold water for 5 minutes.
Dissolve this mixture in 3/4 cup boiling water.
Add honey and stir until it is dissolved; then add concentrated orange juice, lemon juice, and remaining 1/4 cup cold water.
Cool in refrigerator, or by setting bowl of gelatin in a larger bowl of ice cubes and water, until gelatin is thick but not set completely.
Beat egg whites and salt together until stiff (but not dry) peaks form.
Whisk gelatin briefly and fold it carefully into beaten egg whites.
Refrigerate several hours or overnight.
Dissolve this mixture in 3/4 cup boiling water.
Add honey and stir until it is dissolved; then add concentrated orange juice, lemon juice, and remaining 1/4 cup cold water.
Cool in refrigerator, or by setting bowl of gelatin in a larger bowl of ice cubes and water, until gelatin is thick but not set completely.
Beat egg whites and salt together until stiff (but not dry) peaks form.
Whisk gelatin briefly and fold it carefully into beaten egg whites.
Refrigerate several hours or overnight.
Chef
