Orange Charlotte

Name: Orange Charlotte
Yield: Serves 6
Cuisine: Australian
Ingredients: rind of 1 orange, cut into julienne; ⅘ cup (200 mL/6½ fl oz) heavy whipping (double) cream, whipped; 405 mL (13 fl oz) crème anglaise; 3 oranges, peeled and sectioned; grated rind of 1 orange; ⅔ cup (155 g/5 oz) white granulated sugar; ⅔ cup 155 mL (5 fl oz) orange juice, strained; 3 gelatin leaves; 40 small sponge finger biscuits (cookies) (langues-de-chat); 40 small sponge finger biscuits (cookies) (langues-de-chat); 12 egg yolks; 40 small sponge finger biscuits (cookies) (langues-de-chat); ⅓ cup (90 g/3 oz) white granulated sugar; almond or walnut oil for greasing; ⅖ cup (100 mL/3½ fl oz) Grand Marnier; ⅖ cup (100 mL/3½ fl oz) water; icing (confectioners’) sugar; almond or walnut oil for greasing

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

almond or walnut oil for greasing
⅓ cup (90 g/3 oz)

Oceania
Australia
Dessert

Method

Brush the sides of 6 cup-sized dariole moulds or one large mould with almond (or walnut) oil and line the bottom(s) with silicone paper.

Make a syrup with the sugar and water by boiling them together in a small saucepan until the sugar has dissolved. Cool and then add the Grand Marnier. Brush the sponge fingers with t