Ingredients
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1 1/4 c. sugar
6 egg yolks
1 envelope gelatin
pinch of salt
1 c. orange juice
1/2 c. white wine
1/4 c. cold water
1/4 c. lemon juice
3 to 4 Tbsp. rum
2/3 c. cream, whipped
Preparation
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Combine in a double boiler the sugar, fruit juices, egg yolks, wine and rum.
Place over heat and beat continuously with an eggbeater until foamy and thickened.
Remove from the heat and add the gelatin which has been softened in the cold water.
Cool until it is syrupy.
Fold in the whipped cream.
Pour into a well-oiled quart mold and chill for at least 3 hours.
Serve with small dish of whipped cream.
Serves 6.
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