Orange Spanish cream
In this version of spanish cream, some of the milk is replaced with freshly squeezed orange juice, which gives this traditional favourite a delicate orange flavour and soft golden hue. This, too, would make a lovely birthday dessert, accompanied by the first strawberries and spoonfuls of softly whipped cream.
- Combine the gelatine and cold water in a small bowl and set aside.
- Separate the eggs, putting the yolks into a medium-sized saucepan and the whites into a large bowl. Add the sugar to the egg yolks and whisk until smooth.
- Whisk in half a cup of freshly squeezed orange juice, the zest of half an orance and milk. Put over a low heat and stir constantly with a wooden spoon until it is almost boiling, then immediately remove from the heat.
- Add the softened gelatine and stir until it dissolves. Strain the mixture through a sieve into a medium bowl. Leave for 5-10 minutes until it cools to the temperature of a hot bath.
- Whisk the egg whites until they are stiff but not dry. Pour the orange mixture over the whisked egg whites and stir in with a rubber spatula until well mixed. Pour the mixture into a glass bowl and leave until completely cold, during which time the mixture will have separated and set in 2 layers - jelly on the bottom and fluff on the top.