|Navel oranges||6 Large|
|Cream cheese||120 Gram|
|Confectioners sugar||60 Milliliter|
|Tangerine gelatin||80 Gram|
|Half and half cream||375 Milliliter|
|Pared diced apples||3 Large, cored|
|Celery stalk||1 , julienne cut|
|Carrot||1 , pared julienne cut|
|Seedless green grapes||500 Milliliter, cut in half|
|Butter lettuce head||1|
|Toasted slivered almonds||80 Milliliter|
Cut the tops from the oranges, hollow out the pulp and juice, set aside in small mixing bowl.
Blanch the orange cavities for 3 minutes in boiling water, drain and chill.
Whip the cream cheese, 2 tbsp (30 ml) of mayonnaise and sugar together.
Fold in the orange pulp and juice.
Scald the cream, dissolve the gelatin in the cream.
Allow to cool.
Stir into the cheese mix.
Spoon this blend into the orange cavities.
Cover with wax paper and freeze.
Blend the apples, celery, carrots, grapes and mayonnaise together.
Wash and trim the lettuce, break into small leaves.
Place on chilled plates.
Top with apple salad mix and sprinkle with almonds.
Place an orange in the centre of the plate.