Dessert Recipes - Orange Russe Recipe

Ingredients

• Finely grated rind and juice of 1 orange

• 1 packet of orange-flavored jelly (jello)

• 75 g/3 oz/1 small packet of sponge (lady) fingers, halved width ways

• 25 ml/1 1/2 tbsp custard powder

• 300 ml/1 1/4 cups milk

• 25 ml/1 1/2 tbsp granulated sugar

• 1 egg, separated

• 150 ml/2/3 cup double (heavy) cream

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Method:

1. Line the base of an 18 cm/7 in round, loose-bottomed cake tin (pan) with greaseproof (waxed) paper.

2. Put the orange rind and juice in a measuring jug and make up to 300 ml/1 1/4 cups with water.

3. Break up the jelly and add to the liquid. Heat in the microwave or put in a saucepan and stir until dissolved. Allow to cool.

4. Dip the sides of the sponge fingers in the jelly and use to line the prepared tin. Blend the custard powder and sugar with a little of the milk in a saucepan.

5. Blend in the remaining milk. Bring to the boil and boil for 2 minutes, stirring until thickened. Remove from the heat and beat in the egg yolk.

6. Cover with a circle of wetted greaseproof paper and leave to cool. Whisk the egg white, then whip the cream until peaking.

7. whisk the cream into the custard with 150 ml/2/3 cup of the cold but not set jelly. Fold in the egg white. Turn into the prepared tin. Chill until set.

8. Chill the remaining jelly separately until set. Just before serving, turn the Russe out on to a serving plate. Remove the greaseproof paper.

9. Chop the set jelly and arrange all round the edge of the Russe to decorate.