Orange Cornstarch Pudding Mousse

This is a recipe which we inherited from Savta Rivka – whenever we came to Tel-Aviv for Saturday lunch, I always hoped that I would see a bowl of this pudding-mousse ready and waiting, on the side-board shelf in the dining area.  Sometimes Savta would make the pudding while we were there; I was always amazed at her patience – she didn’t use the mixer to beat the eggwhites – she would use an old whisk with a wooden handle, and beat and beat till the egg whites were stiff enough to use.

And she would squeeze orange after orange till there was enough juice. What patience she had!

 I make the recipe exactly as Savta Rivka did – except that I use a mixer to beat the eggwhites – and I usually use bottled “fresh” orange juice (for those of you in Israel, I use Pre-Mor Orange Juice).

 Whenever we eat this dessert, we reminisce about the many meals that we enjoyed with Saba and Savta at Pinsker 5.

This is a light and refreshing dessert.

Regarding the amount of sugar, use your judgement – it is at LEAST 1 cup or 1 1/2 cups of sugar, but of course, the exact amount depends on your taste.

I made the pudding mousse today, and didn’t measure the amount of sugar I put in, so I suggest that you start with one cup, and taste it while it is still in the pot, before you finish cooking it, so that if necessary, you can add more sugar, and it will blend into the mixture while it is still hot. Next time I make this recipe, I will measure the amount of sugar that I put in, and add the amount to the recipe.

Ingredients:

• 4 cups orange juice (I use a good brand of bottled orange juice)
• 8 Tablespoons cornstarch
• Sugar to taste (1-2 cups)
• 6 eggs separated

Preparation:

1. In a medium size pot, put 3 cups of the orange juice, and the sugar to taste, and heat on low flame.
2. Put the remaining one cup juice in bowl, and add the 8 Tablespoons of cornstarch(cornflour). Mix with fork or spoon till dissolved.
3. When the orange juice in pot is hot, add the cornstarch-juice mixture from bowl, while mixing; mix over flame, until it thickens. Be careful not to allow the bottom of the mixture in the pot to burn; mix continuously, till the mixture is thickened. Taste to see if you need to add more sugar.
4. When the mixture in the pot is thickened, and still very hot, quickly add, while stirring vigorously with whisk or large spoon, the 6 egg yolks. Stir fast (so as to avoid curdling of the egg yolks), until it is completely incorporated into the mixture.
5. In large mixer bowl, beat the 6 egg whites till stiff.
6. Pour the warm and thickened orange juice mixture over the beaten egg whites in the mixer bowl. Gently fold together with large spoon or whisk, till the mixture is smooth.
7. Pour into large serving bowl, or into individual serving bowls.
8. Cover, and refrigerate for a few hours, till serving time.

TIP: You may halve the recipe if you want a smaller amount. Just divide all the amounts in half.