I’ve been playing around with gelatin-based desserts lately. They’re easy, they’re cold, and they’re yummy. I don’t like all the artificial stuff and super-sugary nature of the pre-packaged Jell-o mixes, however. So when I found an orange sherbet Jello “salad” genre of recipes, I had to come up with a version that suited my tastes. So, here you are:
Creamsicle Cloud Pudding
- 2 cups orange juice, total
- 3 teaspoons unflavored gelatin (a little more than a .25 oz packet)
- a pint of all natural orange sherbet (such as GaGa’s Orange Sherbetter)
- 1/3 cup half-and-half
- one drained can of mandarin orange slices (optional)
Pour 1/2 cup of the orange juice into a medium bowl. Sprinkle the gelatin overtop and allow it to bloom while you bring the remaining 1 1/2 cups of juice to a boil (microwaving works fine). Pour the boiling juice into the bowl and whisk until the gelatin is dissolved.
Add the pint of sherbet and whisk until the entire pint has melted into the juice. By then the mixture should be cooled off nicely. Add the half-and-half at this point and NOT earlier (adding it before the sherbet will cause it to curdle). Pour the mixture into serving dishes and top each with a few slices of mandarin orange, if using. Allow to set for at least two hours in the refrigerator.
This will be a soft-set dessert, so don’t try to un-mold it! You want it to have a soft, creamy texture, not a solid one.