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Orange Charlotte's picture
  Unflavored gelatin 3 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
  Boiling water 3⁄4 Cup (12 tbs)
  Orange juice 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon
  Orange peel 1 1⁄2 Teaspoon, grated
  Sugar 1 1⁄2 Cup (24 tbs), divided
  Whipping cream 2 1⁄2 Cup (40 tbs)
  Mandarin oranges 1⁄2 Cup (8 tbs)
  Maraschino cherries 3

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 the edge of pan to loosen.
Remove sides of pan.
Garnish with oranges and cherries.

Recipe Summary

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3725 Calories from Fat 1800

% Daily Value*

Total Fat 200 g307.7%

Saturated Fat 132.7 g663.6%

Trans Fat 0 g

Cholesterol 828.5 mg276.2%

Sodium 276.9 mg11.5%

Total Carbohydrates 396 g131.8%

Dietary Fiber 3.9 g15.6%

Sugars 381 g

Protein 42 g84.4%

Vitamin A 29% Vitamin C 393.4%

Calcium 46.9% Iron 8.6%

*Based on a 2000 Calorie diet

Orange Charlotte Recipe