Orange-Charlotte

Orange Charlotte

Submitted by Rita Schackmann, Norris Electric Cooperative

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Orange Charlotte
Orange-Charlotte
Course Dessert
Cuisine American
Skill Level Moderate
Servings
Course Dessert
Cuisine American
Skill Level Moderate
Servings
Orange-Charlotte
Instructions
  1. In large bowl combine gelatin and cold water; periodically stirring for 10 minutes.
  2. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 c. sugar.
  3. Set bowl in ice water until mixture is syrupy, stirring occasionally.
  4. Meanwhile, whip cream until soft peaks form. Gradually add remaining 3/4 c. sugar and beat until stiff peaks form. Don’t overbeat.
  5. When gelatin mixture begins to thicken, fold in whipped cream and food coloring.
  6. Lightly coat a 9-inch springform pan with cooking spray. Pour mixture into pan; chill overnight.
  7. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges, cherries and mint leaves in the shape of flowers.
Recipe Notes

Editor’s note: I did not use the food coloring.

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