Orange Bavarian Cream
1 T gelatin
� C cold water
� C orange juice
2 T lemon juice
� t grated orange rind
1/3 C sugar
1 egg white
� t salt
� C heavy cream, whipped
Soften gelatin in cold water. Combine orange juice, lemon juice, orange rind and half the sugar in a saucepan. Heat, stirring, almost to a boil; dissolve gelatin in hot mixture. Chill gelatin mixture until partially thickened. Beat egg white until stiff, beating in salt and remaining sugar..
Fold egg white and whipped cream into gelatin mixture; pour into 1-quart
mold. Chill until firm.
Yield: 4 servings
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan