| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 8 |
lg |
Oranges |
| 2 |
|
Envelopes unflavored |
|
|
Gelatin |
| 1/2 |
c |
Cold water |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Cognac |
| 1 1/2 |
c |
Heavy cream |
| 1 |
tb |
Light brown sugar |
| 1 |
tb |
Grated orange rind |
INSTRUCTIONS
Cut tops off oranges & scoop out pulp using grapefruit knife & spoon.
Flute the edges of the orange shells & place them side by side in a
shallow dish. Chop or process the orange pulp. Press through strainer
to remove all pith & skin. This should yield 3 cups of juice. If it
does not make up the difference with additionally squeezed orange
juice. Mix gelatin in cold water, gently heat in heavy saucepan or on
top of a double boiler. When the gelatin has dissolved stir in orange
juice, sugar, Cognac & 1 cup of the cream. Pour the well combined
mixture into the orange cups, chill in the refrigerator for 2-3
hours. To serve: Whip the remaining cream. Garnish each cup with a
dollop of whipped cream & sprinkle with brown sugar & orange rind.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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