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.

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