Hot cherry sauce pairs up with cool molded cream.
Contrasts work well in this dessert. Light, cool, molded cream makes a delicate foil for hot, plump cherries in sauce.
Orange Creams with Cherry Sauce
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup sugar
1/4 cup orange-flavored liqueur
1/2 teaspoon vanilla
1 cup whipping cream Cherry sauce (recipe follows)
In a 1- to 1 1/2-quart pan, sprinkle gelatin over water; let soften for 5 minutes. Set over medium heat until gelatin dissolves and mixture begins to simmer.
In the small bowl of an electric mixer, beat eggs and sugar on high speed until thick. Beat in gelatin mixture, liqucur, and vanilla.
In the large bowl, beat cream until it holds soft peaks. Fold in egg mixture, Spoon evenly into 10 individual metal molds (1/2-cup size) and chill until firm, or cover and chill as long as 2 days.
To unmold, dip each mold to rim in hottest tap water just until edges liquify slightly, about 20 seconds. Invert 1 or 2 molds onto each dessert plate and shake firmly to dislodge. Spoon warm cherry sauce alongside each serving. Makes 5 to 10 servings.
Cherry sauce. Thaw 1 package (16 oz.) frozen unsweetened cherries.
In a 1- to 2-quart pan, blend 2 tablespoons sugar and 1 tablespoon cornstarch; stir in 1/4 cup orange-flavored liqueur and the cherries with their liquid. Cook, stirring gently, over medium-high heat until mixture boils and thickens. Serve warm or set aside up to 4 hours and reheat.
Photo: Spoon plump cherries around cool cream dessert flavored with orange liqucur
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|Date:||Mar 1, 1984|
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