Orange Charlotte Recipe

Ingredients for Orange Charlotte

• 1/3 box gelatine
• 1/3 cup cold water
• 1/3 cup boiling water
• 1 cup sugar
• 1 cup orange juice and pulp
• 3 tablespoons lemon juice
• Whites of 3 eggs
• Whip from 2 cups cream

Instructions

1. Soak the gelatine in cold water, dissolve in boiling water; strain and add sugar, lemon juice, orange juice and pulp; chill, and when jelly begins to set add the egg whites beaten very stiff, fold in the cream.
2. Line a mould with sections of oranges, lady fingers or sponge cake, pour the Charlotte into the mould and chill on ice.
3. To remove from mould loosen around the edges with a palette knife, place a dish over the mould and turn quickly upside down.
4. Snow Pudding: Beat the gelatine and whites of eggs separately; let the gelatine stiffen first and then beat in the whites of eggs.