11/2 cups orange juice 11/2 teaspoons granulated gelatine
11/2 cups sugar 3 tablespoons boiling water
2 tablespoons lemon juice 21/2 cups cream
Yolks 5 eggs Candied orange peel
Mix fruit juice, sugar, and yolks of eggs. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze to a mush, add whip from cream, and continue freezing. Mould, and serve garnished with candied orange peel and pistachio nuts.