This little treat is a staple in my home for the Imbolc holiday every year. They're great, but once a year is enough.
|6|| (3)||pkts||unflavoured gelatin|
|1½|| (¾)||cups||cold water|
|2|| (1)||16oz. cans||coconut cream (not coconut milk!)|
|4|| (2)||15oz. cans||mandarin oranges, drained (reserve syrup)*|
|2|| (1)||pts||heavy whipping cream|
*These used to come in 11oz cans, and I haven't really adjusted the Make Gelatin Mixture
recipe to compensate. Now there are just more. So feel free to eat
a few (0 points!) as you go along.
Make Whipped Cream
- Dissolve the gelatin in the cold water. Set aside.
mandarin oranges and reserve the syrup. Add water to the
reserved syrup to make 6 (3) cups.
- In a medium-large saucepan and slowly
bring the syrup to a boil over medium heat while adding 5(2½) cups of the sugar ½ a cup at a time, stirring until each scoop dissolves before adding the next. Boil for five minutes.
- Add syrup and
coconut cream to the gelatin and stir until gelatin is completely
dissolved. Yes, I know it looks gross at first. Keep stirring: You'll get there.
- Let mixture cool while you perform the next step.
(This works fine for regular old whipped cream too.)
have a KitchenAid, this next part will be a snap. Otherwise, just go
out and buy whipped cream from the store - it's just not worth it.
Take your metal KitchenAid
bowl and put it outside (or in the freezer) until it is very
cold (do this the night before). This is why we do these things for Imbolc in Minnesota! Depending
on the size of your KitchenAid bowl, you may want to do this in two
batches if you're using the larger recipe.
- Add the heavy whipping cream to the frozen bowl. Using the whisk beater, beat
the cream on speed 4 while gradually adding the remaining sugar and the
- Increase the speed gradually to 8, stopping every few seconds
to check to see if peaks are forming properly.
- Once a stiff peak forms (probably a minute or less),
you have whipped cream... nope, not yet...
- Not quite...
- There! This is what it should look like!
- Do not overwhip the cream! (It will become butter.)
- Acquire and prepare 48 (24) ½-cup ramekins or similarly sized vessels. (Glad makes a nice tupperwareèsque one that has lids and you won't be sad if no one gives them back to you.)
- Scoop about 3 tablespoons of whipped cream into each ramekin.
- Garnish with about 3-4 mandarin oranges.
- Once the gelatin mixture has cooled to 105º, spoon 4 tablespoons (¼ cup) of the mixture into each ramekin.
- Again, it will look gross at first, but then the whipped cream and oranges will bloop to the top and look very pretty.
- Chill at least 4 hours before serving.
WWFoodies: One ½ cup serving = 7 Points. Something like 350 - 400 calories. Yeah, srsly. I know, but it's worth it. Besides, I guarantee that you'll feel better about having eaten it than you would if you substituted Sweet'n'Low and fat-free Cool Whip. Those are not made out of food. And you should have seen what this recipe looked like before I reduced the sugar by half!