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4 or 5
By Craig Claiborne
Heat the orange juice and water to boiling. Stir in the farina and cook, stirring, for two to four minutes.
Stir in the sugar, lemon juice, sherry and orange rind. Cool to room temperature.
Beat the egg whites until stiff but not dry. Fold into the farina mixture. Pour into four or five oiled individual molds. Chill for at least one hour.
Unmold and serve alone or with fresh orange segments or a purée of fresh fruit.
© 1966 Craig Claiborne estate. All rights reserved.