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Achievable elevated desserts — laminated doughs, cakes, custards
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Achievable elevated desserts — laminated doughs, cakes, custards
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Add 1 cup of the boiling water to each flavor of gelatin in separate 8-in. square dish; stir until completely dissolved. Stir 1 cup of the cold water into dissolved gelatin in each dish. Refrigerate several hours or until set. Cut gelatin in each dish into 18 equal cubes. Place 2 cubes of orange gelatin in each of 3 (6-oz.) dessert dishes or parfait glasses; top each with 2 cubes of the lemon gelatin and a second layer of orange cubes. Place 2 cubes of lemon gelatin in each of 3 additional dessert dishes; top each with 2 cubes of the orange gelatin and second layer of lemon cubes. Spoon whipped topping over each dessert. Garnish with candied orange zest, if desired.