• 1serving

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 8 larges Oranges

  2. 2 Envelopes unflavored

  3. Gelatin

  4. cup Cold water

  5. 1 1/2 cup Sugar

  6. 3 tablespoons Cognac

  7. 1 1/2 cup Heavy cream

  8. 1 tablespoon Light brown sugar

  9. 1 tablespoon Grated orange rind

Instructions Jump to Ingredients ↑

  1. Cut tops off oranges & scoop out pulp using grapefruit knife & spoon.

  2. 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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