6 small orange slices
6 tablespoons fresh lemon juice
3 tablespoons orange zest
4 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon lemon zest
2 1/4 cups milk
2 eggs
3 tablespoons white sugar
1 1/2 tablespoons cornstarch
1 cup fresh lemon juice
1/4 cup cherries
In a medium bowl, mix gently the orange slices, lemon juice and orange zest.
Stir flour into the orange slices and lemon zest mixture. Mix gently again.
Fill a large glass with ice and pour in milk and eggs. Place spoonfuls of filling into each glass, filling to the top of the bowl. Cover and shake vigorously. Pour the lemon/orange zest mixture over the filling. Refrigerate with ice. Garnish with cherries and fruit.
FOR FILLING: Bring a large pot of water to a boil. Add cream cheese mixture, beating for about 1 minute to blend with cream cheese mixture. Return mixture to large pot, stirring constantly, until well blended with cream cheese mixture. Bring to a boil. Reduce heat to medium low; cover, remove pot, and let cream cheese mixture over medium heat for 7 to 9 minutes. Remove from heat. Cool mixture and chill in refrigerator.
CHILL: Cover soup as best you can. Cover lettuce with plastic wrap and place at least 3 inches shy of the edges of the plastic. Grate gelatin and chill mixture in the refrigerator.