Orange Charlotte
Orange Charlotte is a gluten free recipe with 12 servings. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 224 calories. For 47 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as an inexpensive side dish. This recipe from Taste of Home has 19 fans. From preparation to the plate, this recipe takes around 30 minutes. A mixture of sugar, orange peel, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. Tiramisu Charlotte, Strawberry Charlotte, and Pumpkin Charlotte are very similar to this recipe.
Servings: 12
Preparation duration: 30 minutes
Ingredients:
3 envelopes unflavored gelatin
2-1/2 cups heavy whipping cream
2 tablespoons lemon juice
1/2 cup mandarin oranges
3 maraschino cherries
1-1/2 cups orange juice
1-1/2 teaspoons grated orange peel
1-1/2 cups sugar, divided
3/4 cup boiling water
Equipment:
bowl
springform pan
frying pan
knife
Cooking instruction summary:
Directions In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with cooking spray. Pour mixture into pan; chill overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries. Yield: 10-12 servings. Originally published as Orange Charlotte in Taste of HomeAugust/September 1996, p67 Nutritional Facts 1 serving (1 piece) equals 297 calories, 18 g fat (11 g saturated fat), 68 mg cholesterol, 23 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
2. Add boiling water; stir until gelatin dissolves.
3. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
4. When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with cooking spray.
5. Pour mixture into pan; chill overnight.
6. Just before serving, run a knife around edge of pan to loosen.
7. Remove sides of pan.
8. Garnish with oranges and cherries.
Nutrition Information:
covered percent of daily need
