| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Wisconsin |
Citrus, Desserts, Gelatin, Not sent |
12 |
Servings |
INGREDIENTS
| 3 |
|
Envelopes unflavored gelatin |
| 3/4 |
c |
Cold water |
| 3/4 |
c |
Boiling water |
| 1 1/2 |
c |
Orange juice |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Grated orange peel |
| 1 1/2 |
c |
Sugar, divided |
| 2 1/2 |
c |
Whipping cream |
| 1/2 |
c |
Mandarin oranges |
| 3 |
|
Maraschino cherries |
INSTRUCTIONS
In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
Add boiling water; stir until gelatin dissolves. Add juices, orange peel
and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring
occasionally. Meanwhile whip cream until soft peaks form. Gradually add
remaining sugar and beat until stiff peaks form. When gelatin mixture
begins to thicken, fold in whipped cream. Lightly coat a 9 inch springform
pan with nonstick cooking spray. Pour mixture into pan; chill overnight.
Just before serving, run a knife around edge of pan to loosen. Remove sides
of pan. Garnish with oranges and cherries. (in picture in flower pattern
using mint leaves as flower leaves) Yield: 10-12 servings. Submitted by Sue
Gronholz of Columbus Wisconsin MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 67
Posted to MC-Recipe Digest V1 #500 by Roberta Banghart
<bobbi744@sojourn.com> on Mar 04, 1997.
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