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.
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.
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.
Pour the 60ml boling water on the gelatine and stir with a teaspoon. It will become clear when the gelatine has dissolved.
Separate the eggs carfully. Drop the egg whites into the small mixing bowl and the yolks in a large mixing bowl.
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.
Add the orange rind and orange juice ( this was in step 3 ) Stir with the tablespoon. Add the gelatine and stir until well mixed.
**Leave the mixture in the fridge until partly set. ( Put a spoon through the pudding to make sure that it has partly set)**.
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 ).
Fold the stiff egg whites carefully into the thick orange pudding using a table spoon. DO NOT STIR .
Pour the orange dessert into pudding bowls and allow it to set properly in the fridge .***** serve it with cream or custard *****.