Peach Pirouette
Yield
12 servingsPrep
75 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
water
boiling |
|
| 2 | packages |
gelatin, flavored
orange, 3 ounces each |
|
| 16 | ounces |
peaches
sliced, frozen, partially thawed |
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | cup |
heavy whipping cream
|
|
| 5-1/2 | ounces |
pirouette cookies
tube-shaped, about 24 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
water
boiling |
|
| 2 | packages |
gelatin, flavored
orange, 3 ounces each |
|
| 462.4 | ml/g |
peaches
sliced, frozen, partially thawed |
|
| 237 | ml |
heavy whipping cream
|
|
| 237 | ml |
heavy whipping cream
|
|
|
pirouette cookies
tube-shaped, about 24 |
* |
Directions
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
Reserve 3 peach slices for garnish.
Place remaining peaches in blender or food processor.
Cover and blend, or process, until smooth.
Stir peaches into gelatin.
Refrigerate about 1 hour or until very thick but not set.
Beat gelatin mixture on high speed about 4 minutes or until thick and fluffy.
Beat 1 cup whipping cream in chilled medium bowl until stiff.
Fold into gelatin mixture.
Pour into springform pan, 9 X 3 inches.
Refrigerate about 3 hours or until set.
Run knife around edge of dessert to loosen; remove side of pan.
Place dessert on serving plate.
Beat 1 cup whipping cream in chilled medium bowl until stiff.
Spread side of dessert with half of the whipped cream.
Carefully cut cookies crosswise in half.
Arrange cookies, cut ends down, vertically around side of dessert and press lightly.
Garnish with remaining whipped cream and peach slices.
Refrigerate any remaining dessert.
