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Ingredients
| unflavored gelatin: 3 .25oz envelopes |
| water: 3/4 cup (cold) |
| water: 3/4 cup (boiling) |
| orange juice: 1 1/2 cups |
| lemon juice: 2 Tbl |
| orange peel: 1 1/2 tsp (grated) |
| granulated sugar: 1 1/2 cups (divided) |
| heavy whipping cream (fluid): 2 1/2 cups |
| tangerines - mandarin oranges (cut into sections): 1/2 cup |
| canned maraschino cherries: 3 |
Orange Charlotte
Credit: AllRecipes
User rating:
"'Mom prepared this light and fluffy citrus dessert whenever Dad grilled outdoors,' recalls field editor Sue Gronholz of Columbus, Wisconsin. 'It gave our meals a fresh-tasting finish!'"
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Prep Time
30 min -
Cook Time
min -
Servings
10 serving(s)
Tags
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 3/4 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-in. 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.