Spring is finally there and it’s great to see the sun and flowers again. Like the Beatles song Here comes the sun says, “it feels like years since it’s been here”! I have a very fitting dessert for a lovely spring weather: an Orange Charlotte. For this, I used the Biscuits of Reims that I made before (and that turned orange through an unfortunate use of colouring) so they actually suit perfectly an orange dessert.
Source: La cuisine au féminin
Serves 4 to 6
5 biscuits de Reims cut in half
4 medium oranges
4 gelatine leaves
- Put the cream in the TM bowl with the butterfly whisk and whisk speed 3, measuring cup off watching very carefully and stop as soon as it looks like it’s sofly whipped on the top. Tip out in a bowl and reserve in the fridge.
- Put the zest and juice of 2 oranges in a saucepan with the sugar and boil until reduced by half.
- Meanwhile, put the gelatine leaves in a bowl of cold water to soften.
- When the orange juice has reduced, squeeze out the water from the gelatine leaves and add to the hot orange juice and stir until dissolved.
- Juice the remaining 2 oranges and add to the reduction. Leave to cool until the juice has thickened.
- Add the whipped cream to the cooled orange juice and fold in gently.
- Use a pastry circle of 16cm in diametre (or a small springform tin, bottom removed) and place on the serving dish. Place the biscuits cut side down and icing side against the circle. Pour the orange cream in the centre and wrap the top with cling film with a weight on top to press down the cream mixture (like a plate with something on it).
- Leave in the fridge for at least 2 hours to set.
- Decorate with orange segments before serving.