Fiori Di Latte a la Orlandini

Whip a pint of cream, then drain on a sieve; grate the peel of a good orange on lump sugar, and scrape off the part impregnated with the peel. Make an Italian meringue preparation with five eggs (No. 140), add the sugar flavored with the peel to the sugar used for making the meringue; leave stand till cold, then incorporate gently the whipped cream without beating, and add candied citron peel cut up finely, and a little powdered vanilla. Fill a fiori di latte mold (Fig. 628), with a coating of chocolate a quarter of an inch thick, pour in the preparation, and finish the same as a la Bellini (No. 3467).