Orange Charlotte Russe
1/2 envelope unflavored gelatin Soften gelatin in one tablespoon or orange juice; dissolve in hot orange juice. Thoroghly cool in refrigerator. Whip cream; gradually add gelatin mixture and continue beating until thick. Beat egg whites until frothy; add sugar, a little at a time, beating until stiff peaks form. Fold into orange mixture. Chill and spoon into dessert glasses lined with ladyfingers. Top with diced orange and almonds. Yield: 6 servings.
Mrs. W.C. Byrom, Bldg. Fund Treas |
||