Orange Lemon Spanish Cream Recipe
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Ingredients
2 envelopes plain gelatine
1/2 cup orange juice 125 mL
1/4 cup lemon juice 50 mL
2 cups milk 500 mL
3 eggs, separated
2/3 cup sugar 150 mL
Pinch salt
1 tbs grated orange rind 15 mL
Directions
Combine gelatine orange juice and lemon juice; let stand five minutes.
Scald milk; add yolks mixed with sugar, salt and orange rind.
Cook in a double boiler over hot water until it coats the spoon.
Add gelatine mix.
Cool.
Fold in stiffly beaten egg whites.
Chill until set.
Scald milk; add yolks mixed with sugar, salt and orange rind.
Cook in a double boiler over hot water until it coats the spoon.
Add gelatine mix.
Cool.
Fold in stiffly beaten egg whites.
Chill until set.
