Frozen Jaffa Souffle

Ingredients

• the Gelatine
• the boiling water
• the yolks of the eggs
• the sugar
• the orange juice
• the whipped cream
• the whites of the eggs

Method

1. 1

   Dissolve the Gelatine in the boiling water.

2. 2

   Put the yolks of the eggs, the sugar, and orange juice into a basin and place over a saucepan of hot water.

3. 3

   Whisk the contents of the basin until the mixture thickens, let it cool, and add the dissolved gelatine.

4. 4

   Whip the cream, whisk the whites of the eggs to a stiff froth, and stir both lightly into the mixture and freeze.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 23. The excerpt below is the record exactly as published.

int orange juice 8 ozs. castor suger 8 eggs 4 pint boiling water 107 [Eight to ten persons) 1 teaspoonful GELATINE + pint boiling water i pint whipping cream 8 ozs. sugar 1 tablespoonfui lemon juice 1 small jar preserved ginger 108 [Seven to nine persons) 1 teaspoonful OOX%'S INSTANT POWDERED GELATINE Whites 2 aggs 4 pint chopped preserved ginger i pint whipping cream 4 ozs. sugar 4tablespoonfuls boiling water FROZEN BANANA CUSTARD Put the boiling water into a saucepan, add the Gelatine, eggs, sugar, and milk, stir till they thicken, then cool and add the bananas rubbed through a sieve and fold in the whipped cream. Freeze. FROZEN BANANA WHIP Dissolve the Gelatine with the boiling water. Rub the bananas through a sieve into a basin, add the sugar, orange juice, and Gelatine, beat slowly until light, then fold in the whipped cream. Pour into a wet mould. The cover must fit tightly. Bury in ice and salt for 4 hours. FROZEN JAFFA SOUFFLE Dissolve the Gelatine in the boiling water. Put the yolks of the eggs, the sugar, and orange juice into a basin and place over a saucepan of hot water. Whisk the contents of the basin until the mixture thickens, let it cool, and add the dissolved gelatine. Whip the cream, whisk the whites of the eggs to a stiff froth, and stir both lightly into the mixture and freeze. GINGER ICE CREAM Dissolve the Gelatine in the boiling water. Beat up the cream, gradually add the sugar, lemon juice, Gelatine, and the ginger syrup drained from the ginger. Freeze, and when partly stiff add half a cup of the drained ginger finely chopped. GINGER MOUSSE Dissolve the Gelatine with the boiling water, add the sugar, mix and boil till 220° F., then pour slowly upon the beaten whites, beat till cold, then fold in the whipped cream

Cook this with the app: pantry check, scaling, and the assistant.