Ingredients30 m servings
- 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.
- 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.
ReviewsRead all reviews 8
This recipe produced a delicious, light and fluffy orange mousse. Next time I think I will half the recipe though because it is too yummy and I kept going back for more which is not good for my...
very good fast recipe. I added the mandarins into the acutal cake which added a bit more flavour and texture. I also sprinkled dark chocolate on top (you can also drizzle melted chocolate on) w...
I had a cold when I made this so I was not able to taste it very well, but my husband and kids really liked it. I used Cool Whip Lite instead of cream to cut down on the calories and fat and so...
Delicious, light, and fluffy. This is a great dessert for the summer when it's really hot. I always just make mine in the bowl because I don't have the right pan, but it's still delicious.
Really yummy! The only thing that might have made it better is if the whipped topping and gelatin were more combined. That may have been my fault. Next time I will combine the two parts when ...
I used fresh-squeezed orange juice and less cream. It was delicious. The texture was interesting, very spongy. I'm glad I tried this, but I'll probably stick with Jell-o for family functions.