Orange Cream

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

1 large Seville orange ↝ Orange, raw [Citrus fruits]
1 table-spoon brandy ↝ Brandy [Liquor and cocktails]
4 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
4 ozs. lump sugar ↝ Sugar, white, granulated or lump [Sugars and honey]
1 pint cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
¹⁄₂ oz. gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]

Instructions (9)

Rub the rind of the orange on to two or three lumps of sugar.
Add them to the rest of the sugar, brandy and the juice of the orange.
Stir over a very gentle fire till melted.
When cool add the well beaten yolks to the syrup.
Beat for quarter of an hour.
Scald the cream, add the gelatine, dissolved in a very little water, to it.
Mix well.
Strain on to the yolks and beat till cool and beginning to set.
Pour into a mould.

Original Text

*Orange Cream

1 large Seville orange 1 table-spoon brandy 4 yolks 4 ozs. lump sugar 1 pint cream ¹⁄₂ oz. gelatine

Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the[Pg 106] sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould.

Notes

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