Charlotte with Mandarin Oranges (charlotte
aux oranges) Recipe
Ingredients :
2 small cans mandarin oranges
25 sponge fingers
1 tbsp cornflour
1 egg yolk
juice of 1 orange
juice of 1 lemon
3 oz ground almonds
4 tbsp rum or sherry
orange marmalade
walnuts for decoration
Method :
Drain the cans of oranges into 2 separate
bowls. Crumble 5 sponge fingers. Mix the corn flour and egg in a
saucepan with the orange and lemon juice. Beat hard and cook over a low
heat until the mixture thickens. Add the biscuit crumbs, ground almonds
and 1 bowl of oranges. Mix well. Sprinkle the rum or sherry over the
remaining biscuits and line a charlotte mould with them. Spread a little
marmalade over the biscuits in the bottom of the mould and cover with a
layer of half the orange cream. Spread another thin layer of marmalade
and then the rest of the cream. Use the remaining biscuits to cover the
top of the mould. Chill until required, then unmould and decorate with
the remaining oranges and the walnuts, halved.
Ideally, chill for at least 6 hours before
serving.
