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Fresh Orange Cream Parfaits

Source of Recipe


Woman's Day magazine



List of Ingredients



• 4 pounds juice oranges (about 12)
  
• 1 Tbsp plus ¼ tsp unflavored gelatin (from 2 envelopes)
  
• 5 Tbsp sugar
  
• 1 cup heavy (whipping) cream
  






Instructions



1. Grate 4 teaspoons orange zest. Wrap one teaspoon; set aside.
   Juice the oranges to make 3 cups juice. Pour ½ cup into a small saucepan and sprinkle in gelatin; let stand for 2 minutes. Stir the mixture over low heat until it is steaming and the gelatin is completely dissolved.
   
   
2. Stir in 3 tablespoons sugar. When dissolved, pour into remaining juice. Stir in 3 teaspoons zest. Pour into 8-inch square baking pan; refrigerate 2 hours, or until firm.
   
   
3. Up to 4 hours before serving:
   Whip cream with remaining 2 tablespoons sugar until soft peaks form when beaters are lifted. Stir in reserved 1 teaspoon zest. Cut gelatin into 1-inch squares. Using a spatula, place half the squares in the glasses, and top them with half the cream. Repeat layers. Garnish with orange slices, if desired.
   
   Serves 6