Mandarin Creme Torte

1. 1

   Sprinkle sugar and gelatine over water in medium saucepan; let stand 1 minute.

2. 2

   Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.

3. 3

   Remove from heat.

4. 4

   Add juice concentrate, ice cream and orange zest; stir with wire whisk until mixture is well blended.

5. 5

   Refrigerate 15 minutes or until slightly thickened.

6. 6

   (Do not allow mixture to gel completely.)

7. 7

   Line bottoms of 4 (10-inch) springform pans with ladyfingers (or 1 springform pan for trial recipe).

8. 8

   Spoon thickened gelatine mixture evenly into prepared pans.

9. 9

   Refrigerate 3 hours or until firm.

10. 10

    Remove sides of pans; cut each torte into 8 wedges.

No additional tips available.