Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 larges | Oranges |
| 2 | Envelopes unflavored |
| Gelatin | |
| ½ cup | Cold water |
| 1½ cup | Sugar |
| 3 tablespoons | Cognac |
| 1½ cup | Heavy cream |
| 1 tablespoon | Light brown sugar |
| 1 tablespoon | Grated orange rind |
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.
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