Ingredients Jump to Instructions ↓

  1. 4 lb juice oranges (about 12) 1 Tbsp plus 1/4 tsp unflavored gelatin, from 2 envelopes 5 Tbsp sugar 1 cup heavy (whipping) cream Garnish: orange slices

Instructions Jump to Ingredients ↑

  1. Grate 4 tsp orange zest. Wrap 1 tsp; set aside.

  2. Juice the oranges to make 3 cups juice. Pour 1⁄2 cup into a small saucepan and sprinkle in gelatin; let stand for 2 minutes. Stir the mixture over low heat (a silicone spatula is good) until it is steaming and the gelatin is completely dissolved.

  3. Stir in 3 Tbsp sugar. When dissolved, pour into remaining juice. Stir in 3 tsp zest. Pour into 8-in. square baking pan; refrigerate 2 hours, or until firm.

  4. Up to 4 hours before serving: Whip cream with remaining 2 Tbsp sugar until soft peaks form when beaters are lifted. Stir in reserved 1 tsp zest. Cut gelatin into 1-in. squares. Using a spatula, place half the squares in the glasses and top them with half the cream. Repeat layers. If desired, garnish with orange slices.


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