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Robert Sendall's Orange Cointreau Gelatin Garnished with Whipped Cream

Jell-O often evokes memories of the past. Chef/caterer Robert Sendall provided this recipe, which originated when he worked for Mr. and Mrs. H.J. Heinz II. Sendall spent three seasons with the family in Florida and was often asked to make a gelatin dessert with oranges grown on the property. He came up with this recipe. Sendall stresses the importance of using fresh oranges, and a mix of oranges, if possible. In Florida he was able to use a variety of citrus fruit. (When we made the recipe we found it necessary to add sugar to taste.) The dessert, served in a martini glass, makes a beautiful and refreshing dessert.

2 1/4 to 2 1/2 cups freshly squeezed and strained orange juice *
Sugar to taste
1 teaspoon grated orange rind
1 package Knox gelatin
1 tablespoon Cointreau or other orange-flavored liqueur
2/3 cup heavy cream, whipped
2 to 3 teaspoons Cointreau or other orange-flavored liqueur
Fresh raspberries, blueberries or mint leaves for garnish

Combine orange juice and rind. Add sugar to taste if needed. Remove 1/2 cup juice; add 1 tablespoon Cointreau and sprinkle over gelatin to soften. Heat remaining juice in a saucepan, add dissolved gelatin and blend well. Pour into martini glasses and chill until firm.

Whip cream with second amount of Cointreau. If desired, turn into a pastry bag and garnish gelatin. Top with a few raspberries or blueberries or a sprig of mint and serve. Makes 4 servings.

* The full amount of orange juice makes a softer dessert, a texture preferred by Sendall.

Thursday, July 06, 2000

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