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Orange Souffle (Frozen Gelatin) 1898

Orange Souffle (Frozen Gelatin) 1898 is built on Orange Juice, Boiling Water, Sugar, and Heavy Whipping Cream Whipped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 cup
• 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!We got this recipe from the LA Times. Mastercook editing by