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Ginger Orange Mold

the.instructor's picture
Ingredients
  Lemon gelatin 3 Ounce (1 Package)
  Onion powder 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Canned mandarin orange segments 11 Ounce (1 Can)
  Cold water 2 Cup (32 tbs) (Or As Needed)
  Canned water chestnuts 5 Ounce, drained and sliced (1 Can)
Directions

MAKING
1) In a medium-size bowl, place together gelatin, onion powder, and ginger.
2) Whisk in boiling water until gelatin dissolves.
3) Pour off syrup from mandarin-orange segments into a 1-cup measure.
4) Stir in cold water in the orange syrup to make 1 cup.
5) Stir the water-syrup mixture into gelatin mixture.
6) Place in the refrigerator and chill for about 45 minutes, or until as thick as unbeaten egg white.
7) Lightly fold in orange segments and water chestnuts.

FINALIZING
8) Stream into a 4-cup mould.
9) Refrigerate for several hours, or until firm.
10) When ready to serve, unmold onto a serving plate.

SERVING
11) Prepare the base of chicory or curly endive, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Interest: 
Holiday, Gourmet
Ingredient: 
Ginger
Preparation Time: 
75 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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