Orange-Lemon Spanish Cream Recipe
Ingredients
| 4 1/2 tsp. plain gelatine | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Orange rind | 1 Tablespoon, grated | |
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.
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.
Chef
