Ingredient:
- 1 tablespoon unflavored gelatine
- 1/4 cup cold water
- 1 cup jellied strained cranberry sauce (canned or homemade)
- 3 egg whites
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon grated orange rind
120 minute(s)
6 servings
1. Soften gelatine in the cold water.
2. Break up cranberry sauce with a fork in a Pyrex Flameware Saucepan. Bring to a boil over low direct heat, stirring constantly. Remove from heat and dissolve softened gelatine in cranberry sauce.
3. Beat egg whites and salt until egg whites are stiff but not dry. Add sugar, lemon juice, and grated orange rind gradually, continuing to beat.
4. Add hot cranberry-gelatine mixture slowly to beaten egg whites, beating constantly. Beat for 2 minutes longer.
5. Pour into a Pyrex Bowl and refrigerate until set, about 2 hours. If desired, serve with cream.