Fresh Orange Bavarian
|Boiling water||1 Cup (16 tbs)|
|Orange gelatin||3 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Chilled whipping cream/1 envelope (about 2 ounces) dessert topping mix||1 Cup (16 tbs)|
Pour boiling water over gelatin in bowl; stir until gelatin is dissolved.
Stir in sugar, orange peel and juice.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Beat gelatin mixture until foamy.
Fold in whipped cream.
Pour into 4-cup mold or 6 to 8 dessert dishes or molds.
Refrigerate until firm, about 4 hours.
Unmold on serving plate.