Cranberry and orange charlotte

1 Servings

Ingredients

Quantity Ingredient
2 Oranges
225 grams Cranberries
125 grams Sugar; Or To Taste
6 Cardamom Pods, Seeds Only; Crushed
1 Brioche Loaf
125 grams 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.

Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 13:37:18 EDT From: erika metzieder <100627.3022@...> NOTES : Recipe taken from "The Masterchef Collection", Ebury Press, L 12.99.

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