Ingredients:

• 3 (.25 ounce) envelopes unflavoured gelatine
• 3/4 cup – cold water
• 3/4 cup – boiling water
• 1.5 cups – Orange juice
• 2 tbsp – Lemon juice
• 1.5 tsp – grated Orange peel
• 1.5 cups – sugar, divided
• 2 1/2 cups – heavy whipping Cream
• 1/2 cup – mandarin Oranges
• 3 pieces Cherries

Method:

1. In a large bowl, combine gelatine and cold water. Let stand for 10 mins.
2. Add boiling water, stir until gelatine dissolves.
3. Add juices, orange peel and 3/4 cup sugar.
4. Set bowl in ice water until mixture is syrupy, stirring occasionally.
5. Meanwhile, whip cream until soft peaks form.
6. Gradually add remaining sugar and beat until stiff peaks form.
7. When gelatine mixture begins to thicken, fold in whipped cream.
8. Lightly coat a 9″ spring form pan with non-stick cooking spray.
9. Pour mixture into pan, chill overnight.
10. Just before serving, run a knife around edge of pan to loosen.
11. Remove sides of pan.
12. Garnish with oranges and cherries.