Apricot-Orange Gelatin Mold
By America's Test KitchenPublished on July 29, 2011
Yield
Serves 8, or more
Ingredients
4 (3-ounce/85-gram each) boxes apricot-flavored gelatin 2 cups boiling water 2 cups apricot nectar, chilled2 cups orange sherbet 1 cup sour cream 2 (15-ounce) cans mandarin orange segments, drained and chilled
Instructions
- Stir gelatin and boiling water in medium bowl until gelatin completely dissolves. Stir in chilled nectar. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 45 minutes.
- Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. With electric mixer at medium-high speed, whip semi-set gelatin until foamy and well blended, about 1 minute. In separate bowl, whip sherbet and sour cream at medium-high until smooth. Combine sherbet mixture with gelatin and whip on medium-low until completely combined and free of streaks. Fold in oranges. Pour into prepared mold and refrigerate, uncovered, until set, about 4 hours. When ready to serve, invert onto large plate.
- The gelatin mold can be refrigerated in its pan for up to 2 days.
make ahead
Yield
Serves 8, or moreIngredients
4 (3-ounce/85-gram each) boxes apricot-flavored gelatin
2 cups boiling water
2 cups apricot nectar, chilled
2 cups orange sherbet
1 cup sour cream
2 (15-ounce) cans mandarin orange segments, drained and chilled
Ingredients
4 (3-ounce/85-gram each) boxes apricot-flavored gelatin
2 cups boiling water
2 cups apricot nectar, chilled
2 cups orange sherbet
1 cup sour cream
2 (15-ounce) cans mandarin orange segments, drained and chilled
Ingredients
4 (3-ounce/85-gram each) boxes apricot-flavored gelatin
2 cups boiling water
2 cups apricot nectar, chilled
2 cups orange sherbet
1 cup sour cream
2 (15-ounce) cans mandarin orange segments, drained and chilled
Why This Recipe Works
With so many heavy, salted dishes on a typical holiday table, a sweet and fruity gelatin is a refreshing sight. We used apricot gelatin in our Apricot-Orange Gelatin Mold recipe, but orange gelatin is a suitable substitute. Our recipe also forced us to plan ahead: The mold needs four hours in the refrigerator to set up properly.
Instructions
- Stir gelatin and boiling water in medium bowl until gelatin completely dissolves. Stir in chilled nectar. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 45 minutes.
- Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. With electric mixer at medium-high speed, whip semi-set gelatin until foamy and well blended, about 1 minute. In separate bowl, whip sherbet and sour cream at medium-high until smooth. Combine sherbet mixture with gelatin and whip on medium-low until completely combined and free of streaks. Fold in oranges. Pour into prepared mold and refrigerate, uncovered, until set, about 4 hours. When ready to serve, invert onto large plate.
- The gelatin mold can be refrigerated in its pan for up to 2 days.
make ahead
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