1 package of Maizena crackers
100g of butter or margarine
1 box of lemon gelatin
1/2 cup of hot orange juice
2 thin strips of orange zest
1 1/2 cups or 450g of cream or orange creme sorbet
1 package of Maizena crackers
100g of butter or margarine
1 box of lemon gelatin
1/2 cup of hot orange juice
2 thin strips of orange zest
1 1/2 cups or 450g of cream or orange creme sorbet
Process the biscuits in a blender
Mix with melted butter or margarine
Press into the bottom and sides of a 20cm diameter cake mold
Bake in a moderate oven for about 10 minutes
Place the orange juice, gelatin, and zest in the blender cup
Blend until the gelatin dissolves
Without stopping the motor, add the sorbet and blend until smooth and even
Add to the prepared cake batter and refrigerate
Chill before serving
Garnish with orange slices and whipped cream.
