White Wine Mold
Yield
12 servingsPrep
15 minCook
2 minReady
15 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 1 | cup |
white wine
dry |
*
|
| 2 | cups |
water
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | each |
oranges
in slices |
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 6 | ounces |
orange juice
frozen |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | cups |
heavy whipping cream
hipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 237 | ml |
white wine
dry |
*
|
| 473 | ml |
water
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | each |
oranges
in slices |
|
| 2 | packages |
gelatin, unflavored
unflavored |
|
| 173.4 | ml/g |
orange juice
frozen |
|
| 3E+1 | ml |
lemon juice
|
|
| 473 | ml |
heavy whipping cream
hipped |
|
Directions
Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice concentrate, water and lemon juice.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Stir in lemon peel.
Refrigerate until mixture mounds slightly when dropped from spoon, about 2½ hours.
Fold chilled gelatin mixture into whipped cream.
Pour into 7-cup mold.
Refrigerate until firm, about 12 hours.
Unmold and garnish with orange slices.
