| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 6 |
|
Navel oranges |
| 2 |
|
Oranges; (juice) |
| 2/3 |
c |
Amaretto |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1 |
|
Envelope unflavored gelatin |
| 1 |
c |
Heavy cream; whipped |
INSTRUCTIONS
Cut navel oranges into halves crosswise. Squeeze the juice from 6 of the
halves and from the juice oranges. You should have 1 1/2 cups. Cut the pulp
from the remaining 6 orange halves and section the pulp. Mix the orange
sections with 1/3 cup of the Amaretto. Reserve the orange shells. In a
saucepan, mix sugar, cornstarch and gelatin. Gradually stir in orange juice
and remaining Amaretto.
Stir over medium heat until mixture thickens and bubbles. Place pan into
ice water and stir until the mixture is cold and thick. Fold in whipped
cream. Cut a thin slice from bottom of orange shells to allow them to stand
straight. Fill halves with orange sections. Spoon mousse on top. Chill
until firm. Sprinkle with slivered orange rind or crumbled Amaretti wafers.
Serves 6.
Per serving: 412 Calories (kcal); 15g Total Fat; (34% calories from fat);
4g Protein; 59g Carbohydrate; 54mg Cholesterol; 53mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 Fat; 1 1/2
Other Carbohydrates
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