Cream Cheese Delight Recipe
This Cream Cheese Delight is absolutely delightful and great to pep up those weekend family dinners. The flavors of the never fails to catch you by surprise. Trust me, they will love it!
Ingredients
| Cream cheese | 8 Ounce | |
| 10 fl. oz. double cream | ||
| 4 fl. oz. thick apple sauce | ||
| 2 tablespoons castor sugar | ||
| 22 oz. canned mandarin oranges, drained and with the can juice reserved | ||
| Orange rind | 1 Teaspoon, grated | |
| 2 tablespoons medium sherry | ||
| Lemon juice | 1 | |
| 1/2 oz. gelatine, dissolved in 4 tablespoons hot water | ||
| Slivered almonds | 2 Tablespoon, toasted | |
Directions
In a bowl, beat the cream cheese with a wooden spoon until it is soft and fluffy.
Using a metal spoon, gradually fold the cream into the cheese so that they are thoroughly combined.
Stir in the apple sauce, sugar and about three quarters of the mandarin oranges.
Set aside.
Pour the reserved can juice into a medium sized mixing bowl and stir in the orange rind, sherry and lemon juice.
Add the gelatine and beat well to blend.
Gradually pour the gelatine mixture into the cream mixture, beating constantly.
When the ingredients are combined, pour the mixture into a large mould.
Place the mould in the refrigerator to chill for 2 hours or until it is set.
Remove the mould from the refrigerator and dip the bottom quickly into hot water.
Run a knife around the edge of the mould to loosen the mixture.
Place a serving plate, inverted, over the mould and reverse the two, giving the mould a sharp shake.
The mixture should slide out easily.
Arrange the remaining mandarin oranges decoratively over the top of the mixture and scatter over the toasted almonds.
Using a metal spoon, gradually fold the cream into the cheese so that they are thoroughly combined.
Stir in the apple sauce, sugar and about three quarters of the mandarin oranges.
Set aside.
Pour the reserved can juice into a medium sized mixing bowl and stir in the orange rind, sherry and lemon juice.
Add the gelatine and beat well to blend.
Gradually pour the gelatine mixture into the cream mixture, beating constantly.
When the ingredients are combined, pour the mixture into a large mould.
Place the mould in the refrigerator to chill for 2 hours or until it is set.
Remove the mould from the refrigerator and dip the bottom quickly into hot water.
Run a knife around the edge of the mould to loosen the mixture.
Place a serving plate, inverted, over the mould and reverse the two, giving the mould a sharp shake.
The mixture should slide out easily.
Arrange the remaining mandarin oranges decoratively over the top of the mixture and scatter over the toasted almonds.
Chef
