Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 envelope unsweetened gelatin
- 1/4 cup fresh lemon juice
- 7 eggs, separated, at room temperature (see note)
- 6 packets sugar substitute (up to 10)
- 3 tablespoons Grand Marnier, or other orange flavored liqueur
- 1 1/2 cups heavy cream
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Directions
1. In a medium bowl, dissolve gelatin in lemon juice. Set bowl over a saucepan of simmering water (water should not touch bowl). Whisk in egg yolks and sugar substitute; cook, whisking constantly, until a candy thermometer registers 170°F (about 4 minutes). Remove from heat; stir in orange liqueur. Transfer to a large bowl.
2. With an electric beater, beat egg whites until stiff peaks form; set aside. Whip cream until stiff peaks form. Fold egg whites into yolk-gelatin mixture until combined.
3. Gently fold in whipped cream. Taste for sweetness; adjust if necessary.
4. Cover with foil and refrigerate until well chilled.
5. Note: If you prefer not to consume uncooked egg whites, use a powdered egg white product (sold in the baking section of most supermarkets) instead.