1/2 cup sugar
2 tbs hot water
1 cup orange juice
1 tsp gelatine
Method: Dissolve gelatine in hot water. Beat yolks of eggs and sugar until very light and cook till thickened in a double saucepan or over hot water. Remove from heat, add orange juice and allow to cool. Add gelatine and beat well, and lastly, stir in stiffly beaten egg whites. Whisk together and set in mould. Serve cold with cream or custard.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.47 ['Winter Menu']