Vienna Orange Cream

Soak 1 ounce gelatine in ½ cup cold water 15 minutes, add ½ cup boiling water and stir over the fire till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls sugar to a cream; add by degrees the juice of 8 oranges and 3 lemons, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.