Preparation:
Beat 4 egg whites till almost stiff.
Add 3 and 1/4 cup castor and beat until stiff.
In a saucepan, add ¾ cup orange juice and a dessertspoon of orange rind boil and when slightly cooled, add 1 level tabs of gelatine. Allow to cool.
Mix into egg mixture.
Add a can of tinned mandarines and beat until smooth.
Set in fridge. Decorate with a layer of thick cream and chocolate shavings. |
