Orange Charlotte
- 1 envelope unflavored gelatin
- 1 c. orange juice
- 1/2 c. sugar
- 1/2 c. water
- 1 Tbsp. grated orange rind
- 1 c. heavy cream
- 2 egg whites
- 10 ladyfingers
- orange sections from 1 orange
- Sprinkle gelatin over orange juice to soften.
- Heat sugar and water together until sugar dissolves and bubbles break over the surface.
- Remove from heat and stir in the softened gelatin until dissolved.
- Add grated orange rind and cool in refrigerator until thick.
- Whip the cream and beat the egg whites until very stiff. Beat cooled gelatin mixture until frothy.
- Fold egg whites, whipped cream and gelatin mixture together with care.
- Line oiled 8-inch mold with the ladyfingers and place the orange sections in the bottom of mold; pour in mixture.
- When set, carefully invert on plate to serve.
unflavored gelatin, orange juice, sugar, water, orange rind, heavy cream, egg whites, ladyfingers, orange sections
Taken from www.cookbooks.com/Recipe-Details.aspx?id=783062 (may not work)