thinly pared rind and juice of 2 medium oranges
2/3 cup (150 ml) 1/4 pt milk
1/2 oz (15 g) gelatine
2 tablespoons water
2 teaspoons lemon juice
3 large eggs, separated
2 tablespoons honey
1 tablespoon caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
2/3 cup (150 ml) 1/4 pt milk
1/2 oz (15 g) gelatine
2 tablespoons water
2 teaspoons lemon juice
3 large eggs, separated
2 tablespoons honey
1 tablespoon caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
method
1. Put the orange rind and milk in a saucepan and bring to just below boiling point.
2. Remove from the heat and set aside to infuse.
3. Meanwhile, dissolve the gelatine in the water.
4. Stir in the orange and lemon juices. Keep the gelatine mixture warm so that it does not set.
5. Put the egg yolks, honey and sugar in a heatproof bowl over a pan of hot water and whisk until the mixture is pale and frothy.
6. Strain the milk, reserving the orange rind, and add to the egg yolk mixture. Continue whisking until the mixture thickens.
7. Place the bowl in another bowl of cold water and leave to cool for 5 minutes, stirring constantly. Stir in the gelatine mixture and chill until thick.
8. Whisk the egg whites until stiff and fold into the orange custard.
9. Turn into 6 individual glasses and chill until set.
10. Serve decorated with whipped cream and a few shreds of the reserved orange rind.
2. Remove from the heat and set aside to infuse.
3. Meanwhile, dissolve the gelatine in the water.
4. Stir in the orange and lemon juices. Keep the gelatine mixture warm so that it does not set.
5. Put the egg yolks, honey and sugar in a heatproof bowl over a pan of hot water and whisk until the mixture is pale and frothy.
6. Strain the milk, reserving the orange rind, and add to the egg yolk mixture. Continue whisking until the mixture thickens.
7. Place the bowl in another bowl of cold water and leave to cool for 5 minutes, stirring constantly. Stir in the gelatine mixture and chill until thick.
8. Whisk the egg whites until stiff and fold into the orange custard.
9. Turn into 6 individual glasses and chill until set.
10. Serve decorated with whipped cream and a few shreds of the reserved orange rind.
serving amount
serves 6
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