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Marshmallow Pudding

4 egg whites
3/4 cup sugar
3/4 cup orange juice
1 dessertspoon grated orange rind
1 level tablespoon gelatine
1 tin mandarins, drained
whipped cream
chopped walnuts, to garnish
extra mandarin segments, to garnish

Put the egg whites into a bowl and beat until the mixture thickens.
Whisk in the sugar a little at a time, until it is all incorporated
and the mixture is stiff. Put the orange juice and rind into a
saucepan and bring to the boil, then take off the heat. Add the
gelatine as per directions on the packet. Stir well. Set the mixture
aside and allow to cool to room temperature. When the orange juice
and gelatine mixture is cool, whip it into the egg and sugar mixture.
Stir in the mandarins, then scrape the mixture into a bowl and put
it into the refrigerator to set. To serve, cover the mixture with
a layer of whipped cream, then decorate with chopped walnuts and
a few extra mandarin segments.

Note: This dessert looks nice served in individual dishes or large
wineglasses.

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