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Orange Souffle (Frozen Gelatin) 1898

Make Orange Souffle (Frozen Gelatin) 1898* at home with Unflavored Gelatin, Orange Juice, Boiling Water, Sugar, and Egg Yolks. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 pkg
• 1 cup
• 1/2 cup
• 1 cup
• 3
• 1 cup

Method (preview)

1. 1

   Soak gelatin in 1/2 cup orange juice 5 minutes. Stir in boiling water to dissolve gelatin.

2. 2

   Mix remaining 1/2 cup juice with sugar in heavy pot and cook over high heat until thin syrup forms, 5 to 7 minutes.

3. 3

   Stir beaten yolks into gelatin mixture. Stir in hot syrup and continue stirring until outside of bowl begins to cool.

4. 4

   Refrigerate. When mixture begins to set, gently fold in whipped cream and refrigerate until firm.

5. 5

   Cook's Tips.

6. 6

   When raw eggs are called for in a recipe, there are a couple of methods a cook can use to make the eggs safer.

7. 7

   Stove-Top Method: Heat 2 egg yolks over very low heat in saucepan with 1/4 cup of the most acidic liquid called for in the recipe.

8. 8

   Stir the yolks constantly until they thicken like lemon curd, 3 to 4 minutes.

9. 9

   If using cooking thermometer, check that yolks are heated to 160 degrees or to 140 for 3 1/2 minutes.

10. 10

    Note that the yolks cook when hot syrup is stirred into the gelatin mixture.

11. 11

    To make the eggs even safer, see Cook's Tips.

12. 12

    SOURCES: Taken from Los Angeles Sunday Times Illustrated Magazine Section,

13. 13

    May 1898; reprinted in article "Times Past: Orange Country," By Leilah

14. 14

    Bernstein!

15. 15

    We got this recipe from the LA Times.