A creamy orange mold with the heart ofa ‘charlotte’, but without the ladyfingers or sponge cake.
Recipe: Orange Charlotte
1 (.25-ounce) envelope unflavored gelatin
Sprinkle the gelatin over 1/4 cup coldwater and let it soften for 5 minutes.
Mix the sugar, 3/4 cup water, lemon juice,and orange juice together in a saucepan.
Add the gelatin, and heat, stirring, untilthe gelatin dissolves.
Chill until as thick as unbeaten egg white,then beat until frothy.
Beat the egg whites stiff but not dryand fold them in.
Whip the cream to soft peaks and foldit in.
Line a 2-quart mold with orange sections,spoon in the charlotte, and chill.
Unmold before serving.
1 cup cold water – divided use
1 cup granulated sugar
4 tablespoons lemon juice
1 cup orange juice
3 large egg whites
1 cup whipping cream
Makes 8 to 10 servings.
Charlotte Cooks – Crispy Orange ChickenIf the Orange Charlotte recipe was useful and interesting, you can share it with your friends or leave a comment.
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