Orange Cream Pudding

Name: Orange Cream Pudding
Total time: 30 min
Yield: 6
Ingredients: 2 envelopes of unsweetened gelatin (24 g), colorless; 5 tablespoons of water; 2 cups of orange juice pulp (480 ml); 2 cups of skimmed milk (480 ml); 1/2 cup of sugar (90 g); 1/2 teaspoon grated orange peel

1
2 envelopes of unsweetened gelatin (24 g), colorless
2
5 tablespoons of water
3
2 cups of orange juice pulp (480 ml)
4
2 cups of skimmed milk (480 ml)
5
1/2 cup of sugar (90 g)
6
1/2 teaspoon grated orange peel

Ingredients

1
2 envelopes of unsweetened gelatin (24 g), colorless
2
5 tablespoons of water
3
2 cups of orange juice pulp (480 ml)
4
2 cups of skimmed milk (480 ml)
5
1/2 cup of sugar (90 g)
6
1/2 teaspoon grated orange peel

Directions

1
In a small saucepan, sprinkle the gelatin over the water and let it hydrate (about 3 minutes)
2
Heat gently, stirring until dissolved
3
Remove from heat
4
In a medium saucepan, mix together the orange juice pulp, milk, and sugar
5
Bring to a boil over high heat, stirring occasionally
6
Remove from heat and add the gelatin and grated orange peel, mixing well
7
Distribute among six 2/3-cup ramekins (80 ml)
8
Refrigerate until firm (about 3 hours)
9
Unmold onto dessert plates and serve.