Orange-lemon spanish cream
Yield: 1 Servings
Ingredients:
- 4 1/2 ts Plain gelatine
- 1/2 c Orange juice
- 1/4 c Lemon juice
- 2 c Milk
- 3 Eggs separated
- 2/3 c Sugar Pinch of salt
- 1 tb Grated orange rind
Instructions:
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.
