6-ouncecan mandarin oranges in juicedrained, juice reserved
Water and ice
Place reserved mandarin orange juice in a 2-cup measuring cup. Add water to fill to the 2-cup line. Heat water/juice to boiling. Remove from heat and stir in gelatin powder, stirring until dissolved. Move mixture to a large measuring cup or bowl.
Add one cup of ice to a 2-cup measuring cup. Add water to the ice to bring the level to the 2-cup mark. Pour ice/water into the gelatin mixture and stir until ice has melted.
Place gelatin in the refrigerator until the mixture is partially gelled. It should be firm enough that it won’t spill out of the container, but will not hold its shape well when lifted with a spoon.
Meanwhile, combine whipping cream and powdered sugar in a mixer with a whisk attachment. Beat on medium-high until firm peaks form. Store covered in refrigerator until ready to use.
Use an electric mixer to break up the gelatin mixture until mixture is very loose and no longer holding its shape. Add HALF of the whipped cream and most of the mandarin oranges (reserve about 8 nice ones for garnish) and beat just enough to blend everything together.
Pour into eight dessert dishes and chill until firm.
Garnish with a dollop of whipped cream and a mandarin orange.
The secret to this orange delight is timing. Before you add the whipped cream, you will want to chill the gelatin for a bit. Allowing the Jell-O to partially set will keep it from settling to the bottom.
Place mandarin oranges that are reserved for garnish onto a paper towel to soak up extra juice that may cause them to slip off your whipped cream topping.
This recipe for Whipped Jello Mandarin Orange Mousse was printed from AmandasCookin.com - https://amandascookin.com/whipped-jello-mandarin-orange-mousse/ and can only be printed for education or personal use.