Put the cream into a small saucepan over high heat. Just before
it comes
to a boil, put the cold water into a blender and sprinkle in the
gelatin,
where it should stand for a minute or so. Add the boiling cream
to the
blender, process on low until all of the gelatin has dissolved
(2-3 min.).
Add the concentrated orange juice, cream cheese, sugar, vanilla,
and Grand
Marnier; process until it is all well blended. Chill for 15 to
20 minutes;
pour into the crust and chill until it firms up.
Garnish with
orange
slices or whole raspberries, strawberries, or blackberries and
serve.
Serves 6
From The Travelin' Gourmet Cookbook