Ingredients
- 1 peel of lemon (grated)
- 475 ml whipping cream
- 475 ml water
- 240 ml dry wine (white)
- 150 gr sugar
- 30 ml lemon juice
- 2 packages gelatin (unflavored)
- 1 slice orange in
- 1 package orange juice (frozen)
Mix sugar and gelatin in 3 litre saucepan; stir in wine, orange juice concentrate, water and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon peel. Refrigerate until mixture mounds slightly when dropped from spoon, about 2.5 hours. Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold. Refrigerate until firm, about dozen hours. Unmold and garnish with orange slices.
