Orange chiffon

• 4 tablespoons cold water
• ½ oz (15 g) powdered gelatine

Put the water into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes. Then stir over low heat until the gelatine has dissolved. Do not boil. Draw the pan off the heat and set aside until required.

Separate the eggs, cracking the whites into a medium-sized mixing bowl and putting the yolks into a large bowl. Add the grated orange rind and