Orange Chiffon

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This light, frothy mixture is very quick to make. Serve it with cream and some thawed raspberries or strawberries from the freezer and it’s like a taste of summer in wintertime.

Ingredients

  • 2 oranges
  • ½ lemon
  • 4 tablespoons cold water
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Method

Squeeze the juice from the oranges and lemon and set aside. Measure the cold water into a small saucepan, sprinkle on the gelatine and allow to soak for 5 minutes. Stir over low heat until the gelatine has dissolved and the liquid is clear. Draw off the heat.

Separate the eggs, cracking the whites into one basin and the yolks into a second basin. Add 50