Preparation / Directions:
1. Prepare 2-inch collar for 1-quart souffle dish: Cut piece of aluminum foil long enough to wrap around souffle dish and to overlap a few inches. Fold in half lengthwise; brush oil on upper half of one side. Wrap around dish, extending 2 inches above top lip of dish, oiled side facing up and in. Fasten with string or tape; set aside.
2. Prepare orange gelatin according to package directions, except increase cold water to 3/4 cup and boiling water by 1 1/2 cups.
3. Stir in unflavored gelatin; chill in large bowl until slightly thickened.
4. Puree mango slices with lemon juice in blender or food processor.
5. Whip cream in a chilled bowl until it holds shape.
6. Whip thickened gelatin until 2 or 3 times in bulk; fold in mango puree, then fold in whipped cream.
7. Pour mango mixture into prepared souffle dish and refrigerate 3 to 4 hours, or until firm.
8. To serve, remove foil collar and garnish with mint.
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