Orange Chantilly Charlotte
Prep
1h
Cook
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 1/2 dozen lady fingers |
| 1/4 cup confectioners' sugar |
| 2 envelopes unflavored gelatin |
| 1/2 cup sugar |
| 1 cup orange juice |
| 4 large egg yolks |
| 1 cup orange juice |
| 1 Tablespoon orange rind, grated |
| 1 teaspoon lemon rind, grated |
| 4 large egg whites |
| 1/4 cup sugar |
| 1 cup heavy cream |
| 1 large orange peeled and sectioned |
| 1/2 cup heavy cream |
Orange Chantilly Charlotte Directions
- Splits lady fingers. Sprinkle rounded sides with confectioners' sugar. Line bottom and sides of 8 inch springform pan with lady finger halves,Rounded side out. Cut small pieces of lady fingers to fit in spaces in bottom of pan. Mix gelatin and 1/2 cup sugar in saucepan. Blend 1 cup orange juice and egg yolks; Stir into gelatin mixture.
- Cook over medium heat, Stirring constantly, Until sugar is dissolved and mixture barely coats spoon Remove from heat; And 1 cup orange juice and orange as well as lemon rinds; Cool. Chill over a ice cubes or refrigerate until mixture is thick enough to mound slightly when spooned. Beat egg whites until foamy; Beat in 1/4 cup sugar.
- Continue beating until meringue form stiff, glossy peaks. Fold meringue into thickened orange mixture. Whip 1 cup cream just until soft peaks form; Release fastener on side of pan. Cake may be removed from bottom of pan to serving plate by lifting with two large spatulas.Decorate charlotte with orange sections and whipped cream.
- Makes 12 to 16 servings
Notes
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