Orange Charlotte

By shawnanewton

Ingredients

• 1 envelope unflavored gelatin
• 1 c. orange juice
• 1/2 c. sugar
• 1/2 c. water
• 1 Tbsp. grated orange peel
• 1 c. heavy cream
• 2 egg whites
• 10 lady fingers
• Sections from 1 orange

Preparation

Step 1

Sprinkle gelatine over orange juice to dissolve/soften. Meanwhile heat sugar and water together until sugar is dissolved and bubbles break over the surface. Remove from heat and stir in the softened gelatin until dissolved. Add the grated orange rind and cool in your refrigerator until mixture is thick as unbeaten egg whites.

Now whip the cream until if feels firm; heat egg whites until they hold a point; beat gelatine mixture until frothy. Mix gently or fold all three carefully.

Oil an 8" spring-form pan or mold and line the sides with lady fingers. Place orange sections in bottom of mold. Spoon in the orange-cream mixture very carefully and chill in fridge until firm (about 4 hours).

To serve, loosen edges of charlotte with a knife, invert over serving plate.