Orange Charlotte
A dish — box gelatine or 1⅓ tablespoons granulated gelatine and sugar carry it.
contains dairycontains eggs
Ingredients
US
Metric
- ⅓ box gelatine or 1⅓ tablespoons granulated gelatine
- ⅓ cup cold water
- ⅓ cup boiling water
- 1 cup sugar
- 3 tablespoons lemon juice
- 1 cup orange juice and pulp
- Whites 3 eggs
- Whip from 2 cups cream
Make it lactose-friendly
- Whip from 2 cups cream → lactose-free cream or coconut cream
Steps
- Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.
Nutrition (estimated, per serving)
| Calories | 448 |
|---|---|
| Protein | 0.9 g |
| Fat | 0.3 g |
| Carbs | 114.5 g |
| Fiber | 0.3 g |
| Sodium | 2 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States