Orange Chiffon


  • 2 pkg. unflavored gelatin
  • 1/2 cu. Sugar
  • 2 cu. orange juice
  • 1 tsp. Orange Liqueur
  • 1 cu. vanilla ice cream
  • 2 tbsp. half n half
  • 1 can (11oz) mandarin oranges, drained
  • Sweet whip cream


  1. Heat orange juice and liqueur to boiling. Dissolve gelatin and sugar with hot OJ.
  2. Stir in ice cream. Chill till partially set.
  3. In blender, combine half n half, mandarins and gelatin and blend till smooth.
  4. Pour into six ramekins. Refrigerate till set or overnight.
  5. Before serving run a knife around edge of ramekin to release onto a plate.
  6. Top with dollop of sweet whipped cream.

**Tip: If mold won’t release, dip into bowl with warm water for a couple of minutes. Be careful not to get water over the top edge of mold onto the gelatin.

Serves: 6

Credit: Camille Van Sant