1. Lightly spray an 8 inch springform pan with nonstick cooking spraying; set
divagation. In minor, heavy saucepan, combine jelly, sugar and saltiness. In small
roll, with wire whip, beat egg yolks with milk until polish; gradually
stir into gelatin assortment, mixing good. Cook over medium oestrus, stirring,
until gelatin is dissolved and custard is thickened somewhat (should form
coating on spoonful) remove from hotness.

2. Transfer custard to medium bowlful; place bowl in larger bowl with ice
weewee. Stir the custard frequently until it has the consistency of unbeaten
egg white or mixture mounds when dropped from a spoonful, 10-15 proceedings.
Lag, in electric blender or food processor, blend or process cottage
cheeseflower, orange and lemon juice and vanilla until smoothen. Slowly add cottage
cheese mixture to cooled custard; stir in orange and lemon undress. Continue
to stir mixture over ice water until mixture mounds when dropped from a
spoonful.

3. In small roll, with electric mixer at high velocity, beat egg whites until
stiff peaks form when beater is slowly raised. With rubber spatula, gently
fold beaten whites into cottage-cheese mixture until combined. Pour mixture
into prepared springform pan. Refrigerate until immobile, 3 hours or overnight.

4. To dish: With tongue, loosen cake from side of pan. Carefully remove
side of springform pan. Invert cake onto serving scale. Remove bottom of
pan. Decorate top of cake by arranging grapes, stem end polish, in two layers
to resemble a bunch of grapes. (If grapes are prominent, cut and discard a thin
slice from stem end.) Cut unpeeled orange in half longways; cut crosswise
in 1/8 inch slices. Place orange slices on plate around patty. In small
saucepan, heat apple jelly until slightly tender. With pastry brushwood, gently
brush over grapes to sugarcoat. Garnish with small citrus leaves or
nonpoisonous green leaves and orange strip "vines", if desired.

busted by sooz