An elegant and light gelatin mold with a mousse-like texture from whipped egg whites and a bright orange-apricot flavor.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4½ Cups | Orange Juice, divided |
| ⅓ Cup | Sugar |
| 3 envelopes | Unflavored Gelatin |
| ¼ Cup | Apricot Nectar |
| 2 | Egg Whites |
| 1 Pint | Mixed Pears, Peaches, Apricots, Grapes or Berries |
Instructions
- In a saucepan, heat 1 cup of orange juice with the sugar and gelatin. Stir constantly over low heat until the gelatin and sugar are fully dissolved.
- Remove from heat and stir in the remaining 3½ cups of orange juice and the apricot nectar.
- Chill the mixture in the refrigerator until it is syrupy and partially set.
- In a clean bowl, beat the egg whites until soft peaks form.
- Gently fold the whipped egg whites into the chilled gelatin mixture.
- Fold in the mixed fruits.
- Pour into a 1½ quart mold and refrigerate until firm.
Warning
This recipe contains raw egg whites. For those with health concerns, consider using pasteurized egg whites.
