Dreamy Orange Charlotte Recipes

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ORANGE CHARLOTTE



Orange Charlotte image

I found this in a taste of home magazine and it was such a delicious dessert i just had to post if here so i won't lose it. Cook time is chill time.

Provided by lilypad722

Categories     Dessert

Time 12h30m

Yield 10 serving(s)

Number Of Ingredients 10

3 (3 ounce) envelopes unflavored gelatin
3/4 cup cold water
3/4 cup boiling water
1 1/2 cups orange juice
2 tablespoons lemon juice
1 1/2 teaspoons grated orange peel
1 1/2 cups sugar, divided
2 1/2 cups heavy whipping cream
1/2 cup mandarin orange
3 maraschino cherries, for garnish (optional)

Steps:

  • 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 nonstick 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.

Nutrition Facts : Calories 428.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 73.3, Carbohydrate 37.2, Fiber 0.3, Sugar 34.3, Protein 23.1

DREAMY ORANGE MOUSSE



Dreamy Orange Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 9

1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

Steps:

  • In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
  • Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

ORANGE CHARLOTTE RUSSE



Orange Charlotte Russe image

This is an elegant,airy dessert adapted from Please Help Yourself!, a recipe book for buffets and entertaining by Robert Ackart.

Provided by Cooking Beast

Categories     Gelatin

Time 7h40m

Yield 1 dessert, 10-12 serving(s)

Number Of Ingredients 9

20 ladyfingers (like Savoiardi)
1/2 cup orange liqueur (such as Grand Marnier)
2 (1/4 ounce) envelopes gelatin
1 cup sugar
2 cups milk
6 egg yolks
1 large orange, juice and grated rind
6 ounces frozen orange juice concentrate, thawed
2 cups heavy cream, whipped

Steps:

  • 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
  • 2. In the top of a double boiler, blend the gelatin and sugar.
  • 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
  • 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
  • 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.

Nutrition Facts : Calories 429.9, Fat 23.9, SaturatedFat 13.6, Cholesterol 220.3, Sodium 82.3, Carbohydrate 47.4, Fiber 0.8, Sugar 35.3, Protein 8.2

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