Ingredients

  • 150 milliliters water
  • 15 grams gelatin
  • 200 milliliters frozen orange juice concentrate
  • 290 milliliters yogurt
  • 2 egg whites

Directions

1. Prepare individual souffle dishes with parchment collar, if using. Butter and dust with sugar.
2. Put 3 T water into small saucepan. Sprinkle on the gelatin and leave for 5 minutes. Dissolve gelatine over low heat without boiling until liquid is clear. Remove from heat. Add orange juice with remaining water. Stir the mixture into the yogurt.
3. Set bowl in an ice water bath. Stir occasionally until "parting of the waves" consistency. When yogurt mixture just about right, whisk egg whites until medium stiff. Meringue yogurt mixture, then fold in remaining whites. Pour into bowl or individual souffle dishes. Refrigerate until set, a couple of hours.
4. ICE CREAM: Make as above and freeze until solid. Remove from freezer 20 minutes before serving.

Notes
Serving Ideas:Original serves 4 (4-6)


Categories
Cream, PuddingsSoufflesIce
Keywords
PuddingsSoufflesIce Cream
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