- Cook Time
- Prep Time
- 3 oranges, such as Cara Cara or Valencia
- 3 cups orange juice
- 4 packets (1/4 oz. each) powdered unflavored gelatin
- 1/4 cup plus 2 tsp. sugar
- 1 bottle (750 ml) prosecco
- 1 cup heavy cream
Cut off the top and bottom ends of the oranges. Cut off the peel to remove the pith and outer membrane. Working over a medium bowl, cut between the membranes to release the orange segments. In a greased 8-cup gelatin mold or Bundt pan (or two 4-cup molds), arrange the orange segments. Pour the juice left in the bowl into a medium saucepan; add the 3 cups orange juice.
Sprinkle the orange juice with the gelatin. Let stand until the gelatin softens, about 2 minutes. Add 1/4 cup sugar and cook over medium heat, stirring constantly, until the sugar and gelatin dissolve, 2 to 3 minutes. Remove from the heat and very slowly stir in the prosecco; slowly pour over the oranges in the mold.
Let the bubbles settle completely, skimming if needed. Cover and refrigerate until set, at least 8 hours or overnight.
In a large bowl, using an electric mixer, beat the cream and the remaining 2 tsp. sugar until soft peaks form. Place a plate on top of the fruit salad; invert onto the plate. Top with the whipped cream.