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Orange charlotte

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 75 minutes
Ingredients (serves 4):


1- Firstly to caramelise the oranges: Cut 2 oranges into very thin slices (2-3mm thick). Place in a saucepan and just cover with cold water. Bring to the boil and cook unitl the water has gone. Allow to cool.
2- Once cooled it is time to repeat the process, but with a slight difference: Add 200ml water, and 200g sugar, bring to the boil, then reduce to a simmer and cover. Cook for an hour, checking the syrup level occasionally. Allow to cool. Once caremelised, the orange peel should be soft. Carefully remove to a plate and set aside.
3- Butter and sugar the mould, then line the bottom and sides with the carameised orange slices.
4- Whip the cream into stiff peaks and refrigerate.
5- into a saucepan, add the zest and juice of 2 oranges, plus 80g of sugar. Bring to the boil and reduce by half.
6- In a large bowl, pour cold water and soak the 4 leaves of gelatine. remove the gelatine and dissolve in the orange reduction. Mix well and add the juice from the 2 remaining oranges.
7- Refigerate unitl the juice thickens. Add the cream.
8- Pour the mixture into the mould and refrigerate until 2 hours before serving.
9- Turn out the mould, onto a serving plate. To make this easier, it is best to dunk the mould in hot water.

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