Instructions: In a 1 1/2- to 2-quart pan, combine sugar, cornstarch, gelatin, milk, and grated orange peel.

In a small bowl, beat egg to blend; stir into milk mixture. Whisk over high heat until mixture boils, 3 to 4 minutes.

Immediately nest pan in ice water. Add rum, orange-flavor liqueur, or orange juice and stir often until mixture is cool and holds soft mounds when spooned, but is not firm, 6 to 8 minutes.

In a deep bowl with a mixer on high speed, beat 1 cup whipping cream until it holds distinct peaks. Fold cooked mixture into cream. Nest bowl in ice water and stir occasionally until mixture holds soft mounds, 3 to 5 minutes.

This recipe yields about 4 cups.

Yield: 4 cups

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