1/2 teaspoon unflavored gelatin, white
1 cup freshly squeezed orange juice (240 ml)
1 tablespoon grated orange zest
1 tablespoon freshly squeezed lime juice
3 large egg whites at room temperature
1/4 cup granulated sugar (45 g)
1/2 teaspoon unflavored gelatin, white
1 cup freshly squeezed orange juice (240 ml)
1 tablespoon grated orange zest
1 tablespoon freshly squeezed lime juice
3 large egg whites at room temperature
1/4 cup granulated sugar (45 g)
In a small saucepan, sprinkle the gelatin over 1/4 cup of the orange juice and let it hydrate for 5 minutes
Heat over low heat and stir until the gelatin dissolves
Remove from heat, add the remaining orange juice, grated orange zest, lime juice, and mix well
Pour into a small bowl and reserve
Beat the egg whites until they form soft peaks
Add the sugar, 1 tablespoon at a time, beating until stiff peaks form. Reserve
Place the orange mixture over a large bowl with ice water and stir constantly until it thickens slightly and reaches the consistency of raw egg white
Pour over the beaten egg whites and mix delicately until uniform color is achieved
Spoon into 1/2 cup capacity serving cups, cover with plastic wrap, and refrigerate for approximately 4 hours or until firm.
