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Desserts


Orange Soufflé 

Ingredients

1 tin condensed milk
2 oranges, peeled segmented
2 oranges, juice extracted
4 lemons juice extracted
2 tbsp. gelatin crystals
1-1/2 cups cream
1-1/2 cups cold milk
1 tbsp. sugar finely powdered
Candied lemon and orange peels for topping if desired.

Method

Keep aside 5-6 segments or orange for topping. Beat chilled cream till stiff.

Add sugar to this cream, mix well, put it into a star nozzled piping bag. Refrigerate for topping. Refrigerate remaining cream too, till required.

Sprinkle gelatin over 1/2 cup water, set it aside for 5 minutes. Heat over very slow or indirect heat, stirring till gelatin dissolves. Do not allow mixture to boil. Keep aside to cool.

Mix milk, condensed milk, juice, and whip till well blended. Add broken orange segments. Mix in whipped cream, keep aside.

Pour into a pudding or glass dish. Chill in freezer till well set.

Decorate with sweetened whipped cream, candied peel and orange segments.

Serve well set and chilled.



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