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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. Lightly spray an 8 inch springform pan with nonstick cooking spray; set
aside. In small, heavy saucepan, combine gelatin, sugar and salt. In small
bowl, with wire whisk, beat egg yolks with milk until smooth; gradually
stir into gelatin mixture, mixing well. Cook over medium heat, stirring,
until gelatin is dissolved and custard is thickened slightly (should form
coating on spoon) remove from heat.
2. Transfer custard to medium bowl; place bowl in larger bowl with ice
water. Stir the custard frequently until it has the consistency of unbeaten
egg white or mixture mounds when dropped from a spoon, 10-15 minutes.
Meanwhile, in electric blender or food processor, blend or process cottage
cheese, orange and lemon juice and vanilla until smooth. Slowly add cottage
cheese mixture to cooled custard; stir in orange and lemon peel. Continue
to stir mixture over ice water until mixture mounds when dropped from a
spoon.
3. In small bowl, with electric mixer at high speed, beat egg whites until
stiff peaks form when beater is slowly raised. With rubber spatula, gently
fold beaten whites into cottage-cheese mixture until combined. Pour mixture
into prepared springform pan. Refrigerate until firm, 3 hours or overnight.
4. To serve: With knife, loosen cake from side of pan. Carefully remove
side of springform pan. Invert cake onto serving plate. Remove bottom of
pan. Decorate top of cake by arranging grapes, stem end down, in two layers
to resemble a bunch of grapes. (If grapes are large, cut and discard a thin
slice from stem end.) Cut unpeeled orange in half lengthwise; cut crosswise
in 1/8 inch slices. Place orange slices on plate around cake. In small
saucepan, heat apple jelly until slightly warm. With pastry brush, gently
brush over grapes to glaze. Garnish with small citrus leaves or
nonpoisonous green leaves and orange peel "vines", if desired.
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