1 tablespoon of unflavored gelatin
1 cup of freshly squeezed orange juice
2 large eggs, separated
1/2 cup of granulated sugar
3 tablespoons of freshly squeezed lemon juice
1 tablespoon of grated lemon zest
1 cup of heavy cream
1 tablespoon of unflavored gelatin
1 cup of freshly squeezed orange juice
2 large eggs, separated
1/2 cup of granulated sugar
3 tablespoons of freshly squeezed lemon juice
1 tablespoon of grated lemon zest
1 cup of heavy cream
Melt the gelatin in 1/4 cup of orange juice in a small saucepan
Whisk slowly, only until the gelatin dissolves
Remove from heat
Beat the egg yolks with 1/4 cup of sugar
Combine the dissolved gelatin mixture and remaining orange juice, lemon juice, and grated lemon zest
Chill in the refrigerator for 50 minutes, whisking frequently
While the gelatin is chilling, beat the egg whites until they double in volume; add the remaining sugar, 1 tablespoon at a time, beating well after each addition
The meringue should hold its shape
Beat the heavy cream until it forms stiff peaks and fold in half of the whipped cream with the meringue mixture
Pour into a 5-cup mold
Chill for several hours or until firm
To unmold, dip the mold quickly into hot water, place a knife around the sides of the mold, and turn carefully
Remove from mold
Garnish with remaining whipped cream and orange slices, if desired
Serves 6.
