8 lg Oranges
2    Envelopes unflavored
Gelatin
1/2 c  Cold water
1 1/2 c  Sugar
3 tb Cognac
1 1/2 c  Heavy cream
1 tb Light brown sugar
1 tb Grated orange rind

Cut tops off oranges & scoop out pulp using grapefruit knife & spoon.
Flute the edges of the orange shells & place them side by side in a
shallow dish. Chop or process the orange pulp. Press through strainer
to remove all pith & skin. This should yield 3 cups of juice. If it
does not make up the difference with additionally squeezed orange
juice. Mix gelatin in cold water, gently heat in heavy saucepan or on
top of a double boiler. When the gelatin has dissolved stir in orange
juice, sugar, Cognac & 1 cup of the cream. Pour the well combined
mixture into the orange cups, chill in the refrigerator for 2-3
hours. To serve: Whip the remaining cream. Garnish each cup with a
dollop of whipped cream & sprinkle with brown sugar & orange rind.