Side Pannel
Cranberry and Orange Charlotte
Cranberry and Orange Charlotte
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Fruit
Ingredients List
- 2 Oranges
- 225 g Cranberries
- 125 g Sugar; Or To Taste
- 6 Cardamom Pods, Seeds Only;
- -Crushed
- 1 Brioche Loaf
- 125 g Unsalted Butter; Melted
- To Serve:
- Icing Sugar; For Dusting
- A Little Fromage Frais
- Finely Pared Orange Rind;
- -Shredded
- Simmered In Sugar Syrup, If
- -Preferred
Directions
Finely grate the rind from 1 orange, then squeeze the juice. Peel and
segment the other orange, discarding all white pith.
Put the cranberries and sugar in a saucepan with 150 ml water. Add the
grated orange rind and crushed cardamom seeds. Heat gently until the sugar
is dissolved, then simmer for 10 minutes. Taste for sweetness, add a little
more sugar if necessary. Transfer half of the mixture to a blender or food
processor and work until smooth, then press through a sieve into a bowl.
Stir in the orange juice to make a coulis; set aside.
Add the orange segments to the other half of the cranberry mixture. To
assemble the charlottes you will need 4 individual round tins or pudding
moulds, about 200 ml in capacity. Cut thin slices from the brioche loaf.
From these, cut 8 circles to fit the base and top of the moulds. Tip 4
broioche circles into the melted butter and fit into the base of the tins.
Cut thin strips of brioche to line the sides of the tin, dip in melted
butter and position around the insides of the tins. Fill with the cranberry
and orange segment mixture. dip the remaining brioche circles in butter and
position on top. Place on a baking sheet and bake in a preheated oven at
200 C or 400 F for 25 minutes or until crisp and well browned. Carefully
remove the charlottes from the tins.
Transfer to individual plates and dust with icing sugar. Surround with the
cranberry and orange coulis, dot with the fromage frais and feather with a
wooden skewer. Decorate with orange rind shreds and serve immediately.
segment the other orange, discarding all white pith.
Put the cranberries and sugar in a saucepan with 150 ml water. Add the
grated orange rind and crushed cardamom seeds. Heat gently until the sugar
is dissolved, then simmer for 10 minutes. Taste for sweetness, add a little
more sugar if necessary. Transfer half of the mixture to a blender or food
processor and work until smooth, then press through a sieve into a bowl.
Stir in the orange juice to make a coulis; set aside.
Add the orange segments to the other half of the cranberry mixture. To
assemble the charlottes you will need 4 individual round tins or pudding
moulds, about 200 ml in capacity. Cut thin slices from the brioche loaf.
From these, cut 8 circles to fit the base and top of the moulds. Tip 4
broioche circles into the melted butter and fit into the base of the tins.
Cut thin strips of brioche to line the sides of the tin, dip in melted
butter and position around the insides of the tins. Fill with the cranberry
and orange segment mixture. dip the remaining brioche circles in butter and
position on top. Place on a baking sheet and bake in a preheated oven at
200 C or 400 F for 25 minutes or until crisp and well browned. Carefully
remove the charlottes from the tins.
Transfer to individual plates and dust with icing sugar. Surround with the
cranberry and orange coulis, dot with the fromage frais and feather with a
wooden skewer. Decorate with orange rind shreds and serve immediately.
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