Sunset Tangerine Parfait
3 Envelopes of Knox powder
2 ½ cup of orange juice with pulp
1 cup of sugar
½ cup orange liqueur (optional) or add orange juice
1- 15oz. can of mandarine oranges
¼ tsp. vanilla
Dash of salt
Step 1:
In a pan, combine orange juice, 1½ of the envelopes of knox, ½ cup of sugar, ¼ cup of orange liqueur, and a dash of salt. Let the ingredients stand in the pot for 2 minutes after stirring together. On a low heat, cook gelatin until it bubbles to a low boil. Let it cool for 15 minutes then divide the mixture into 5 wine glasses. Place it in the refrigerator for 1 ½ hours.
Step 2:
Rinse out the pan and take the syrup from the mandarine orange can, straining out the oranges. Place the syrup into the pan and add an additional 1 ½ cup of water or until the total amount of liquid becomes 2 ½ cups. Add the other ½ cup of sugar, ¼ cup of orange liqueur, rest of powdered gelatin and pinch of salt. Let it sit for 2 minutes while mixing together. Dissolve the gelatin at low heat until it bubbles. Turn off heat and let it sit while the first part is hardening in the fridge. When the bottom layer is hard, add the syrup on top of the orange juice mixture and put mandarine oranges in. Divide the mandarine oranges evenly into the wine glasses.
Let the gelatin harden for 3 hours or overnight. Put whipped cream on top with a sliver of orange before serving.
Serves 5.
Erica's Kitchen All Rights Reserved©2012
2 ½ cup of orange juice with pulp
1 cup of sugar
½ cup orange liqueur (optional) or add orange juice
1- 15oz. can of mandarine oranges
¼ tsp. vanilla
Dash of salt
Step 1:
In a pan, combine orange juice, 1½ of the envelopes of knox, ½ cup of sugar, ¼ cup of orange liqueur, and a dash of salt. Let the ingredients stand in the pot for 2 minutes after stirring together. On a low heat, cook gelatin until it bubbles to a low boil. Let it cool for 15 minutes then divide the mixture into 5 wine glasses. Place it in the refrigerator for 1 ½ hours.
Step 2:
Rinse out the pan and take the syrup from the mandarine orange can, straining out the oranges. Place the syrup into the pan and add an additional 1 ½ cup of water or until the total amount of liquid becomes 2 ½ cups. Add the other ½ cup of sugar, ¼ cup of orange liqueur, rest of powdered gelatin and pinch of salt. Let it sit for 2 minutes while mixing together. Dissolve the gelatin at low heat until it bubbles. Turn off heat and let it sit while the first part is hardening in the fridge. When the bottom layer is hard, add the syrup on top of the orange juice mixture and put mandarine oranges in. Divide the mandarine oranges evenly into the wine glasses.
Let the gelatin harden for 3 hours or overnight. Put whipped cream on top with a sliver of orange before serving.
Serves 5.
Erica's Kitchen All Rights Reserved©2012