Instructions:
- Bloom Gelatin: Sprinkle gelatin powder over 1 cup of cold water in a large bowl. Let stand for 5 minutes until spongy.
- Dissolve: Pour 2 cups of boiling water over the bloomed gelatin. Whisk gently until completely dissolved and clear.
- Sweeten & Flavour: Whisk in the sugar, orange juice, and orange zest until the sugar is fully dissolved.
- Prepare Cranberries: If using fresh cranberries, gently simmer 1 cup of the berries with ¼ cup water until they start to pop (about 5 mins). Cool slightly. Fold the whole/popped cranberries into the gelatin mixture.
- Chill Initial Set: Pour half of the gelatin mixture into a prepared 9x5 inch loaf pan. Refrigerate for 45-60 minutes until slightly set (firm around the edges, wobbly in the centre).
- Prepare Cream Layer: Beat the softened cream cheese/mascarpone until smooth. Separately, whip the cold heavy cream with vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Layer: Gently spoon the cream mixture over the partially set gelatin layer. Smooth the top with a spatula.
- Final Chill: Pour the remaining unset gelatin mixture over the cream layer. Cover loosely and chill for a minimum of 4 hours, or until completely firm.
- Unmould & Serve: Dip the bottom of the pan briefly in warm water (5-10 seconds). Invert onto a serving plate. Slice with a sharp knife dipped in hot water between cuts.