Name: Lemon-Orange Angel Dessert
Yield: Serves 8 to 10.
Cuisine: Puddings and Custards
Ingredients: 1 tablespoon unflavored gelatin; 4 tablespoons cold water; 1 cup boiling water; 3/4 cup sugar; Dash of salt; 1 cup orange juice; 1/2 cup lemon juice; Rind of 1 lemon, grated; 1 angel cake, cubed; 2 cups medium cream, divided; 1/4 cup slivered nuts (almonds or other; optional); Shredded coconut (about 1/4 cup; optional)

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Delicious… rich… tart … creamy… and easy to make! If you prefer things a little less rich, you can skip the final whipped cream topping; the pudding is lovely even without it.

Ingredients

1 tablespoon unflavored gelatin

4 tablespoons cold water

1 cup boiling water

3/4 cup sugar

Dash of salt

1 cup orange juice

1/2 cup lemon juice

Rind of 1 lemon, grated

1 angel cake, cubed

2 cups medium cream, divided

1/4 cup slivered nuts (almonds or other; optional)

Shredded coconut (about 1/4 cup; optional)

Instructions

Soften gelatin in cold water. Add boiling water, sugar, and salt; stir. Add juices and rind and stir again. Refrigerate 2 to 3 hours or until slightly jelled and the consistency of unbeaten egg whites. Break cake into small pieces and set aside. Whip 1 cup of cream and fold into gelatin mixture. Line a 2-quart bowl with waxed paper. In lined bowl, put layer of cream mixture and layer of cake cubes. Repeat, ending with cream mixture. Refrigerate 8 hours or overnight. Invert onto cake plate, peel off paper, and frost with remaining whipped cream. Sprinkle with nuts and coconut if desired.