3 eggs, separated
1 tablespoon of lemon juice
5 fl oz. pure maple syrup
½ oz. gelatin
4 tablespoons Cointreau
Add finely grated rind of one orange to the yolks and beat them until creamy.
Strain the juice of both oranges and the lemon juice.
Make up to ¼ of a pint with cold water.
Add four tablespoons to the gelatin and dissolve it in a basin standing in hot water.
Whisk the remaining liquid into the egg yolks.
Whisk in the maple syrup and the hot gelatin.
Mix in the Cointreau.
Whisk in slowly the stiffly beaten egg whites.
Pour into a large mould.
Turn out when set.
Spread a little heavy cream round the sides and decorate with sponge fingers.
Top with apricots and piped cream.
Always use fresh oranges.
Add fresh raspberries, blueberries or mint leaves for garnish.