Fresh Orange Cream Parfaits
Recipe Ingredients:
| 4 | lbs | 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 |
Recipe Instructions:
| 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 on top. Serves 6. |
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