Orange charlotte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Envelopes unflavored gelatin | |
| ¾ | cup | Cold water |
| ¾ | cup | Boiling water |
| 1½ | cup | Orange juice |
| 2 | tablespoons | Lemon juice |
| 1½ | teaspoon | Grated orange peel |
| 1½ | cup | Sugar, divided |
| 2½ | cup | Whipping cream |
| ½ | cup | Mandarin oranges |
| 3 | Maraschino cherries | |
Directions
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 ¾ 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@...
Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 67 Posted to MC-Recipe Digest V1 #500 by Roberta Banghart <bobbi744@...> on Mar 04, 1997.