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Orange Chiffon

foolproof.cook's picture
  Oranges 4
  Cream 1⁄2 Cup (8 tbs)
  Ground sugar 2 Tablespoon
  Mint leaves 4

Carefully cut off the orange a little more than a quarter of the way down.
You should have a cup-shaped bit left.
With the metal spoon, carefully scoop out the pulp from the orange.
Use your fingers if you need to gently pull it out.
Do the same from the orange tops that you have cut off.
Put the pulp into one of the bowls.
With your fingers, remove the skins, seeds and threads.
In the other bowl, lightly whip the cream.
Do it with the fork or beater till the cream just starts to thicken.
Add the sugar and whip just a little more.
Fold the cream in with the orange pulp.
Carefully spoon equal quantities of the orange-cream back into the orange cups.
Chill at least 4 hours.
Serve decorated with the mint leaves, if you're using them.
From the tops of the oranges (that you cut off) grate off some of the rind and add it to the orange-cream mixture.
You can also experiment with adding some orange liqueur.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 839 Calories from Fat 56

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 8.2 mg2.7%

Sodium 213 mg8.9%

Total Carbohydrates 194 g64.5%

Dietary Fiber 15.3 g61.3%

Sugars 128 g

Protein 9 g17.1%

Vitamin A 33.4% Vitamin C 477.4%

Calcium 52.1% Iron 3.4%

*Based on a 2000 Calorie diet

Orange Chiffon Recipe