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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 10 to 12 servings.
1/4 tsp. salt
1 c. sugar
2 T. cornstarch
1 1/2 c. milk
2 eggs, separated
2 envelopes unflavored gelatin
1 1/2 c. orange juice
2 T. grated orange rind
1 T. lemon juice
2 c. whipping cream
Lady Fingers
2 tsp. grated orange rind
Stir salt, 3/4 cup sugar and cornstarch together in top part of double boiler; slowly add milk and blend well.
Beat egg yolks slightly with a fork and mix with milk mixture.
Sprinkle gelatin in 1/4 cup orange juice; set aside to soften.
Cook milk mixture over lightly boiling water until thickened.
Add softened gelatin and stir until dissolved; strain into a bowl.
Blend in remaining orange juice, 2 tablespoons orange rind and lemon juice. Chill until slightly firm, about the consistency of raw egg white.
Beat egg whites until stiff but not dry; gradually beat in remaining 1/4 cup sugar and continue beating until peaks form.
Whip cream; fold into orange mixture with egg whites.
Line sides of 8" spring form pan with Lady Fingers. Fill pan with orange mixture and set in refrigerator to chill several hours.
Sprinkle 2 teaspoons orange rind on top of mousse. Remove from pan to serve.
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SOUFFLE - CHARLOTTE RUSSE
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 10 to 12 servings.
1/4 tsp. salt
1 c. sugar
2 T. cornstarch
1 1/2 c. milk
2 eggs, separated
2 envelopes unflavored gelatin
1 1/2 c. orange juice
2 T. grated orange rind
1 T. lemon juice
2 c. whipping cream
Lady Fingers
2 tsp. grated orange rind
Stir salt, 3/4 cup sugar and cornstarch together in top part of double boiler; slowly add milk and blend well.
Beat egg yolks slightly with a fork and mix with milk mixture.
Sprinkle gelatin in 1/4 cup orange juice; set aside to soften.
Cook milk mixture over lightly boiling water until thickened.
Add softened gelatin and stir until dissolved; strain into a bowl.
Blend in remaining orange juice, 2 tablespoons orange rind and lemon juice. Chill until slightly firm, about the consistency of raw egg white.
Beat egg whites until stiff but not dry; gradually beat in remaining 1/4 cup sugar and continue beating until peaks form.
Whip cream; fold into orange mixture with egg whites.
Line sides of 8" spring form pan with Lady Fingers. Fill pan with orange mixture and set in refrigerator to chill several hours.
Sprinkle 2 teaspoons orange rind on top of mousse. Remove from pan to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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