Desert delight


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3-4 Egg whites

1 packet (11 gms) strong gelatin

200 gms fresh cream

6 tblspn powdered sugar

4 to 5 tblspn of Orange Squash

2 tsp Powdered Sugar for the cream

Grated chocolate for decoration


Mix the gelatin n3 tblspn of water and warm on a slow flame until it dissolves. Add the Orange squash. Beat the cream. Beat the Egg-whites stiffly. Gradually beat in the sugar. Add 1 teacup of the beaten cream and orange squash mixture. Pour into a soufflé dish and chill. Beat the remaining cream with cream. Decorate the soufflé with this beaten cream and grated chocolate.

Serve it chilled.


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