| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 4 |
|
Ruby red oranges |
| 75 |
g |
Icing sugar, 3oz |
| 1 |
|
Lime or small lemon, juice |
|
|
of |
| 2 |
t |
Powdered gelatine soaked |
|
|
in 2 level tablespoons of |
|
|
cold water |
| 1 |
|
284 millilit double cream |
|
|
whipped 10floz |
|
|
Fresh mint and whipped cream |
|
|
to decorate |
INSTRUCTIONS
Cut the oranges in half, scrape out the flesh and place in a blender
or a food processor. Add the icing sugar and lime or lemon juice and
blend until smooth. Heat the gelatine gently until dissolved. Cool
slightly. Mix the cooled gelatine into the orange pure and fold in the
cream. Pour into individual serving dishes and chill until set.
Decorate with fresh mint and cream. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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