Orange Charlotte Recipe

5 1 1
Orange Charlotte Recipe
Orange Charlotte Recipe photo by Taste of Home
Publisher Photo

Orange Charlotte Recipe

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5 1 1
Publisher Photo
"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!"
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Directions

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. Yield: 10-12 servings.
Originally published as Orange Charlotte in Taste of Home August/September 1996, p67

Nutritional Facts

1 piece: 297 calories, 18g fat (11g saturated fat), 68mg cholesterol, 23mg sodium, 32g carbohydrate (31g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries. Yield: 10-12 servings.
Originally published as Orange Charlotte in Taste of Home August/September 1996, p67

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MY REVIEW
countryhearts User ID: 805142 10862
Reviewed Apr. 2, 2010

"I first tried this recipe for my daughter's 13th birthday tea party. I wanted it to be special and memorable. This dessert was a hit! Not only did it look fabulous on the table, but it was everyone's favorite dish. I've since made it numerous times and always with it receiving rave reviews from my guests."

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