Orange Charlotte Recipes

ORANGE CHARLOTTE

Steps:

• In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
• Add boiling water; stir until gelatin dissolves.
• Add juices, orange peel and 3/4 cup sugar.
• Set bowl in ice water until mixture is syrupy, stirring occasionally.
• Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
• When gelatin mixture begins to thicken, fold in whipped cream.
• Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight.
• Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.

ORANGE LIME GELATIN RING

Steps:

• Arrange oranges in the bottom of a 9-in. ring mold coated with cooking spray. Cover and freeze for 30 minutes. Meanwhile, drain pineapple, reserving 1 cup juice (discard any remaining juice or save for another use); set pineapple aside., In a saucepan, bring lemon juice and reserved pineapple juice to a boil. Remove from the heat; cool for 10 minutes. Pour into a blender or food processor. Add gelatin powder; cover and process for 30 seconds or until gelatin is dissolved. Add cream cheese; cover and process for 1 minute or until smooth. , Stir in pineapple. Pour into ring mold. Cover and refrigerate for 8 hours or until firm. Unmold onto a lettuce-lined serving platter. Fill center with grapes.

ORANGE CHARLOTTE RUSSE

Steps:

• 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
• 2. In the top of a double boiler, blend the gelatin and sugar.
• 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
• 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
• 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.

ORANGE CHARLOTTE

Steps:

• In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
• When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.

ORANGE CHARLOTTE

Steps:

• In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
• When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.