A simple, inexpensive dessert, Icebergs will be especially popular with children. To extract the maximum amount of juice from the oranges, soak them in hot water for
5 minutes before squeezing them.
4 large oranges
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
10 fl. oz. water
3 oz. castor sugar | oz. gelatine, dissolved in
4 tablespoons warm water
4 fl. oz. double cream , stiffly whipped
Squeeze out all the juice from the oranges and discard the skins. Pour the juice through a fine strainer held over a medium-sized saucepan.
Stir the orange and lemon rind, the water and sugar into the orange juice. Set the pan over moderate heat and cook, stirring constantly, until sugar has dissolved.
Remove the pan from the heat. Slowly stir in the dissolved gelatine. Allow the jelly to cool to room temperature before pouring it into four individual serving glasses. Allow the jelly to set completely, and then chill in the refrigerator for 30 minutes.
Fill a small forcing bag, fitted with a star-shaped nozzle, with the cream. Pipe the cream over the chilled jelly and serve immediately.