member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Jones      

Recipe Categories:

    Fresh Orange Cream Parfaits


    Source of Recipe


    MAGAZINE


    Recipe Introduction


    Another one that I got out of a magazine.


    List of Ingredients


    • 4 lb. Juice Oranges (about 12)
    • 1 Tablespoon plus 1/4 teasppon unflavored gelatin, from 2 envelopes
    • 5 Tablespoon Sugar
    • 1 Cup Heavy ( whipping)
    • Garnish; orange silces


    Instructions


    1. Grate 4 tsp Orange Zest. Wrap 1 Tsp and Set aside.
    2. Juice the orance to make 3 cups juice. Pour 1/2 cup into a small saucepan and sprinkle in gelatin and let stand for 2 minuted.
    3. Stir the mixture over low heat a spatula is good until it is steamin and the gelatin is completely dissolved.
    4. Stir in 3 tbsp. sugar. When dissolved pour into remaining juice.
    5. Stir in 3 tsp.zest.
    6. Pour into 8-in. square baking pan, refrigerate 2 hours or until firm.
    7. Up to 4 hours before serving ship cream with remaining 2 tbsp sugar until soft peaks form when beaters are lifted.
    8. Stir in reserved 1 tsp zest.
    9. Cut gelatin into 1-in squares in the glasses and top them with half the cream.
    10. Repeat layers.
    11. If desired, garnish with orange layers.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |