Recipes > Desserts > Creams > Orange Creams > Vienna Orange Cream

Vienna Orange Cream

Ingredients

  • 1 ounce gelatine
  • 12 eggs
  • 12 tablespoonfuls sugar
  • juice of 8 oranges and 3 lemons

Instructions

Soak the gelatine in 1/2 cup cold water 15 minutes, add 1/2 cup boiling water and stir over the fire till dissolved; stir the yolks of the eggs with the sugar to a cream; add by degrees the juice, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.

Print

Print recipe/article only

Source

Desserts and Salads (1920).


comments powered by Disqus