My Grandmother’s Orange Cream

Grandmother's Orange Cream_opt logo

Ok so you are feeling under the weather, not sure what you want to eat but know you should eat something. What you need is my Grandmother’s Orange Cream. This recipe is one that has been handed down through the generations in our family and is the ‘go to’ dish for anyone who is ‘off’ their food or just not themselves. It is tasty, nourishing, goes down so easily and gently that you are guaranteed to feel a little bit better after eating it. Of course, you don’t need to be feeling ill to eat it, this is delicious any day of the week, in fact this is my daughter’s favourite dessert. Make it in one large bowl or in smaller individual bowls or glasses just like you would with jelly.


1 sachet of powdered gelatine
Freshly squeezed juice of 3 to 4 oranges (enough to make a ½ pint / 300mls)
½ pint / 300mls of good quality(not from concentrate) orange juice from a carton
2 free range egg yolks (beaten)
70g / 2½ oz caster sugar (you can leave this out if you wish)

Dissolve the gelatine according to the instructions on the packet remembering not to use boiling water to dissolve it. Stir it vigorously until clear but if it doesn’t dissolve fully, sit the container in a bowl of hot water and stir until the liquid is clear.

Put approx 100mls of the combined orange juices into a saucepan with the sugar (if using) and heat it until the sugar is dissolved i.e. you will no longer see the grains of sugar at the bottom of the saucepan.

Add the dissolved gelatine mixture into the saucepan, then add the rest of the orange juice and whisk in the beaten egg yolks.

Bring the mixture almost to the boil (until bubbles appear around the side of the saucepan). Pour into the dish or dishes and leave aside to cool.

In a separate bowl whisk the egg whites to a froth and fold into the orange mixture gently – they will form a white fluffy layer on top.

Leave to cool for 5 or 6 hours in the fridge to set.


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