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Angel Citrus Bombe

desserts, fruits

1 package (1/4 oz) unflavoured gelatin
1/4 cup water
1 cup orange juice
1/4 cup lemon juice
1/4 cup marmalade
2 tablespoons finely chopped crystallized ginger
1 tablespoon grated orange rind
1 teaspoon grated lemon rind
1 cup whipping cream
2 tablespoons granulated sugar
1 angel food cake; 10 ounces
----GARNISH----
1 each pink grapefruit and orange; sectioned
mint leaves; optional

In saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Mix in orange juice, lemon juice and marmalade; heat over low heat until gelatin dissolves. Stir in ginger and orange and lemon rinds; pour into large bowl. Refrigerate, stirring occasionally, for 1 to 2 hours or until slightly thickened and syrupy. Whip cream with sugar; fold one-quarter into gelatin mixture. Fold in remaining whipped cream. Line 6-cup bowl with plastic wrap. Cut cake into 1-1/2-inch cubes to make about 3 cups. Alternating layers, add citrus mousse and cake to bowl, making 3 layers of mousse and 2 of cake. Cover and refrigerate for 6 to 8 hours or until firm. Garnish: Invert bombe onto cake plate; peel off plastic wrap. Garnish with grapefruit, orange and mint. Serve in wedges. TIPS: if you can't find a ready-made angel food cake, you will need about half a large home-baked angel food cake for this recipe. If you can't find crystallized ginger in the baking section, substitute preserved (not pickled) ginger in syrup and drain well before chopping, or simply omit it.

Contributor: Canadian Living - March, 1998

Yield: 8 servings

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