Orange Charlotte Russe

Ingredient

• 1/4 teaspoon salt 
• 1 cup sugar 
• 2 tablespoons cornstarch 
• 1 1/2 cups milk 
• 2 eggs, separated 
• 2 envelopes unflavored gelatin 
• 1 1/2 cups orange juice 
• 1 tablespoon lemon juice 
• 2 tablespoons grated orange rind 
• 2 cups ( 1 pint) whipping cream 
• Lady Fingers 

Stir salt, 2/3 cup sugar and cornstarch together in top part of double boiler; slowly add milk and blend well. Beat egg yolks slightly with a fork and mix with milk mixture. Sprinkle gelatin in 1/4 cup orange juice; set aside to soften. Cook milk mixture over lightly boiling water until thickened. Add softened gelatin and stir until dissolved; strain into a bowl. Blend in remaining orange juice, lemon juice and rind. Chill until consistency of egg white. 
Beat egg whites until stiff but not dry; gradually beat in remaining 1/3 cup sugar and continue beating until peaks form; whip cream. Fold both into orange mixture. Line sides of 8 inch spring form pan with Lady Fingers. Fill pan with orange mixture and set in refrigerator to chill for several hours. Remove from pan to serve. 
  

Yield: 10 - 12  servings