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Orange Charlotte recipe

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
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
Orange sections

  • 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.

    Makes 8 to 10 servings.

    Charlotte Cooks – Crispy Orange Chicken

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  • Comments

    1 Comment


    Orange charlotte is one of the most delicious desserts according to me. You’ll look great with this very proven recipe, repeated over and over again in my kitchen by popular demand from my friends.

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