Mandarin Creme Torte

Directions

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.