Yield: 6 servings
|4 \N||Ruby red oranges|
|75 grams||Icing sugar; (3oz)|
|1 \N||Lime or small lemon; juice of|
|2 teaspoons||Powdered gelatine soaked|
|\N \N||; in 2 level tablespoons of cold water|
|1 \N||284 millilit double cream; whipped (10floz)|
|\N \N||Fresh mint and whipped cream to decorate|
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.