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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup fresh orange juice |
1 cup sugar |
5 ounces shortbread cookies |
1/2 cup (2 1/2 ounces) roasted almonds |
4 tablespoons (1/2 stick) unsalted butter, melted |
1 8-ounce package frozen cranberries, thawed |
1 1/4-ounce packet unflavored gelatin |
2 cups heavy cream |
Directions:
1. Special Equipment: 9-inch springform panWarm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan. Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.
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