Orange Cream

Name: Orange Cream
Yield: 6
Ingredients: 2 envelopes of unflavored gelatin, colorless (24 g); 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 tablespoon of grated orange zest

1
2 envelopes of unflavored gelatin, colorless (24 g)
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 tablespoon of grated orange zest

Ingredients

1
2 envelopes of unflavored gelatin, colorless (24 g)
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 tablespoon of grated orange zest

Directions

1
In a small saucepan, sprinkle the gelatin over the water and let it hydrate (about 3 minutes)
2
Bring to low heat and stir until dissolved
3
Remove from heat
4
In a medium saucepan, mix together the orange juice, milk, and sugar
5
Bring to high heat and let it simmer, stirring occasionally
6
Remove from heat and add the gelatin and grated orange zest, stirring well
7
Distribute among six cups with a capacity for 2/3 cup (80 ml)
8
Let it chill in the refrigerator until firm (about 3 hours)
9
Unmold into serving plates and serve
10
139 calories per serving