Orange Delight

Ingredients

• Cut the end slice off the tops of the oranges
• mix with the brandy
• add the sugar
• and lemon juice
• Dissolve the Gelatine in the boiling water
• fill the tops with whipped cream
• decorate with chopped pistachio nuts and glacé cherries

Method

1. 1

   Cut the end slice off the tops of the oranges and scoop out the pulp without breaking the rind.

2. 2

   Put the pulp into a basin and mix with it the brandy, sugar, and lemon juice.

3. 3

   Dissolve the Gelatine in the boiling water, add the orange pulp to it, and stir for a few seconds over a medium heat to thoroughly mix it.

4. 4

   Strain into a basin.

5. 5

   When beginning to cool, fill the orange-shell three-quarters full of this mixture and put on the ice to set.

6. 6

   When quite firm, cut the tops of the oranges into leaves and roll them back.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.

ORANGE DELIGHT Cut the end slice off the tops of the oranges and scoop out the pulp without breaking the rind. Put the pulp into a basin and mix with it the brandy, sugar, and lemon juice. Dissolve the Gelatine in the boiling water, add the orange pulp to it, and stir for a few seconds over a medium heat to thoroughly mix it. Strain into a basin. When begin- ning tocool, fill the orange-shell three-quarters full of this mixture and put on the ice to set. When quite firm, cut the tops of the oranges into leaves and roll them back. Fill the tops with whipped cream and decorate with chopped pistachio nuts and glacé cherries ORANGE MOULD Mix the Gelatine in a saucepan with the milk, add the cream and yolks of eggs, and stir over the fire till they thicken. It must not boil. Remove from the fire, add the Sugar

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