Delicious... rich... tart ... creamy... and easy to make! If you prefer things a little less rich, you can skip the final whipped cream topping; the pudding is lovely even without it.
1 tablespoon unflavored gelatin
4 tablespoons cold water
1 cup boiling water
3/4 cup sugar
Dash of salt
1 cup orange juice
1/2 cup lemon juice
Rind of 1 lemon, grated
1 angel cake, cubed
2 cups medium cream, divided
1/4 cup slivered nuts (almonds or other; optional)
Shredded coconut (about 1/4 cup; optional)
Soften gelatin in cold water. Add boiling water, sugar, and salt; stir. Add juices and rind and stir again. Refrigerate 2 to 3 hours or until slightly jelled and the consistency of unbeaten egg whites. Break cake into small pieces and set aside. Whip 1 cup of cream and fold into gelatin mixture. Line a 2-quart bowl with waxed paper. In lined bowl, put layer of cream mixture and layer of cake cubes. Repeat, ending with cream mixture. Refrigerate 8 hours or overnight. Invert onto cake plate, peel off paper, and frost with remaining whipped cream. Sprinkle with nuts and coconut if desired.