Orange Charlotte

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Soak the gelatine.
  2. Boil the juice, water and sugar.
  3. Skim.
  4. Beat the yolks thoroughly.
  5. Pour the syrup over them slowly, beating hard all the time.
  6. Put into a double boiler and stir the mixture till it thickens.
  7. Dissolve the gelatine in as little boiling water as possible.
  8. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually.
  9. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken.
  10. Then pour the mixture into moulds lined with lady’s fingers.
Original Text
Orange Charlotte ¹⁄₂ oz. gelatine 1 cup powdered sugar ¹⁄₂ pint orange juice 1 scant cup water 4 eggs Lady fingers Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh.
Notes
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