1 package of pineapple gelatin
1 cup (ch) of boiling water
3/4 cup (ch) of orange juice (180 ml)
1/2 tablespoon of grated orange peel
1 egg white at room temperature
1 package of pineapple gelatin
1 cup (ch) of boiling water
3/4 cup (ch) of orange juice (180 ml)
1/2 tablespoon of grated orange peel
1 egg white at room temperature
In a medium-sized bowl, dissolve the gelatin in the boiling water
Add the juice and orange peel
Place over a bowl with ice and cold water and stir until slightly thickened
Add the egg white and beat in an electric mixer until doubled in volume and forms a light and fluffy cream
Place into individual serving dishes and refrigerate for about 3 hours or until firm.