Orange and Passionfruit Cream

From E. Shern at Madison Middle School.

• Ready In: 20 mins
• Serves: 4
• Yields: 1 bowl

Ingredients

• 1 1⁄2 cups  strained  orange juice
• 2  tablespoons lemon juice
• 3⁄4 cup sugar
• 3  tablespoons cold water
• 1  tablespoon gelatin
•  pulp of 3 passion fruit
• 3  egg whites
• 1  cup  cream

Directions

1. Mix orange and lemon juice with sugar until sugar is dissolved. Sprinkle gelatin over cold water in a cup or small bowl, allow to stand for 3 minutes, then stand container in simmering water until gelatin is completely dissolved. Add this to fruit juice mixture and refrigerate until starting to set around the edges. Be careful to chill to the right consistency. If it is too thin, your finished dessert may separate into layers. If juice becomes too firmly set, simply warm it slightly to bring it back to the almost-set point. Using a rotary beater, beat orange mixture until frothy. Whisk egg whites until stiff. In another bowl, whip cream until floppy. Fold whites, cream and passionfruit pulp into orange mixture. Pour into large bowl. Chill until set.