Orange Pudding

Soften the gelatin in the orange juice for 5 minutes. Add the rind, sugar, and softened gelatin mixture to the pan of hot milk – stir until dissolved.

Beat the egg yolks lightly, mix in a little of the hot milk, then stir yolk mixture into pan. Set over low heat and cook, stirring constantly for 15 to 20 minutes until slightly thickened like a thin custard sauce. Do not boil or the mixture may curdle; remove from the heat.

Beat the egg whites to soft peaks, gradually adding the confectioners sugar. Gently but thoroughly fold the beaten whites into the orange mixture.

Pour into a large bowl and chill for 24 hours. Serve in stemmed goblets, sprigged, if you like, with lemon verbena, lemon geranium, or mint