orange charlotte

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Servs: 10  Prep: 30m  

"'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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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   3/4 cup cold water 3/4 cup cold water
•   1 1/2 teaspoons grated orange peel 1 1/2 teaspoons grated orange peel
•   2 tablespoons lemon juice 2 tablespoons lemon juice
•   1 1/2 cups sugar, divided 1 1/2 cups sugar, divided
•   3 maraschino cherries 3 maraschino cherries
•   1 1/2 cups orange juice 1 1/2 cups orange juice
•   3 (.25 ounce) envelopes unflavored gelatin 3 (.25 ounce) envelopes unflavored gelatin
•   3/4 cup boiling water 3/4 cup boiling water
•   1/2 cup mandarin oranges 1/2 cup mandarin oranges
•   2 1/2 cups heavy whipping cream 2 1/2 cups heavy whipping cream

Instructions

1. 1. 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.
   2. 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.

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