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1
Wash the Orange in cold water and wipe dry.
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2
Grate the outer yellow rind of the Orange on the finest grid of the grater.Remove the grated grind from the grater with a fork. You should have about 5ml of yellow grind, it will look like an oily pulp.
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3
Cut the orange in half with a vegetable knife and squeeze juice with a citrus juicer.Pour the juice into a measuring jug. Add more orange juice until you have 500ml.
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4
Measure out 60ml cold water into a tea cup. Sprinkle the gelatine powder on the cold water so that all of it gets wet, leave for 5 minutes until it thickens.
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5
Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
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6
Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
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7
Whisk the egg yolks with an electric hand mixer . Whisk the sugar in 1 tablespoon at a time . The mixture will become creamy and light.
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8
Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
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9
**Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
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10
Wash the whisk and dry it throughlty. Whisk the egg whites until a stiff white foam clings to the whisk. *** DO NOT WHISK ANY LONGER *** Whisk the partly set pudding with the same whisk ( you don't have to wash the whisk ;D ).
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11
Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
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12
Pour the orange dessert into pudding bowls and allow it to set properly in the fridge .u000b***** serve it with cream or custard *****.
