Best Orange Charlotte Recipes

ORANGE CHARLOTTE RUSSE

Orange Charlotte Russe image

This is an elegant,airy dessert adapted from Please Help Yourself!, a recipe book for buffets and entertaining by Robert Ackart.

Provided by Cooking Beast

Categories Gelatin

Time 7h40m

Yield 1 dessert, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

20 ladyfingers (like Savoiardi)
1/2 cup orange liqueur (such as Grand Marnier)
2 (1/4 ounce) envelopes gelatin
1 cup sugar
2 cups milk
6 egg yolks
1 large orange, juice and grated rind
6 ounces frozen orange juice concentrate, thawed
2 cups heavy cream, whipped

Steps:

1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
2. In the top of a double boiler, blend the gelatin and sugar.
3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.

Nutrition Facts : Calories 429.9, Fat 23.9, SaturatedFat 13.6, Cholesterol 220.3, Sodium 82.3, Carbohydrate 47.4, Fiber 0.8, Sugar 35.3, Protein 8.2

DREAMY ORANGE CHARLOTTE

Dreamy Orange Charlotte image

Having a rich, hearty holiday feast? Here's the perfect finale. It has a light, airy texture and refreshing citrus flavor.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
1 cup plus 2 tablespoons orange juice
2/3 cup sugar
3 tablespoons lemon juice
2 tablespoons orange liqueur or additional orange juice
1-1/2 teaspoons grated orange zest
2 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Steps:

In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is completely dissolved. Stir in the orange juice, sugar, lemon juice, orange liqueur and orange zest until sugar is dissolved. Refrigerate until thickened, about 1 hour., Fold in whipped cream and cake cubes. Transfer to a greased 11x7-in. dish. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 251 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.

ORANGE CHARLOTTE

Orange Charlotte image

"Mom prepared this light and fluffy citrus dessert whenever Dad grilled outdoors," recalls field editor Sue Gronholz of Beaver Dam, Wisconsin. "It gave our meals a fresh-tasting finish!"

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

3 envelopes unflavored gelatin
3/4 cup cold water
3/4 cup boiling water
1-1/2 cups orange juice
2 tablespoons lemon juice
1-1/2 teaspoons grated orange zest
1-1/2 cups sugar, divided
2-1/2 cups heavy whipping cream
1/2 cup mandarin oranges
3 maraschino cherries

Steps:

In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange zest and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form., When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with cooking spray. Pour mixture into pan; chill overnight. , Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.

Nutrition Facts : Calories 297 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 23mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

ORANGE CHARLOTTE

Orange Charlotte image

I found this in a taste of home magazine and it was such a delicious dessert i just had to post if here so i won't lose it. Cook time is chill time.

Provided by lilypad722

Categories Dessert

Time 12h30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 (3 ounce) envelopes unflavored gelatin
3/4 cup cold water
3/4 cup boiling water
1 1/2 cups orange juice
2 tablespoons lemon juice
1 1/2 teaspoons grated orange peel
1 1/2 cups sugar, divided
2 1/2 cups heavy whipping cream
1/2 cup mandarin orange
3 maraschino cherries, for garnish (optional)

Steps:

In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
Add boiling water; stir until gelatin dissolves.
Add juices, orange peel and 3/4 cup sugar.
Set bowl in ice water until mixture is syrupy, stirring occasionally.
Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
When gelatin mixture begins to thicken, fold in whipped cream.
Lightly coat a 9-in. springform pan with nonstick cooking spray. Pour mixture into pan; chill overnight.
Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.

Nutrition Facts : Calories 428.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 73.3, Carbohydrate 37.2, Fiber 0.3, Sugar 34.3, Protein 23.1