Georges Blanc

Orange Charlotte

Charlotte à l’orange

Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in
Ma Cuisine des Saisons
Ma Cuisine des Saisons

By Georges Blanc

Published 1987

  • About

Ingredients

  • 6 medium oranges (preferably blood oranges)
  • 300 g (10 oz) caster sugar

Method

Lining the charlotte mould

You will need a straight-sided mould 15cm (6 in) across and 5cm (2 in) high.

Slice two oranges into very thin slices, 2-3mm (⅛ in) thick. Put them into a saucepan, cover them with water, bring them to the boil, then drain and allow them to cool.

Repeat this operation twice more, then add 200g <