Yield: 1 Servings
|2 \N||Envelopes unflavored|
|½ cup||Cold water|
|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.