A creamy orange mold with the heart of
a 'charlotte', but without the ladyfingers or sponge cake.
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 cold
water 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, until
the gelatin dissolves.
- Chill until as thick as unbeaten egg white,
then beat until frothy.
- Beat the egg whites stiff but not dry
and fold them in.
- Whip the cream to soft peaks and fold
it in.
- Line a 2-quart mold with orange sections,
spoon in the charlotte, and chill.
- Unmold before serving.
Makes 8 to 10 servings.
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