Grand Marnier Charlotte

Soak gelatine in cold tap water, heat 100 ccm whipped cream, squeeze out gelatine and melt in the whipped cream. Whisk egg yolks with fine sugar until creamy, add the whipped cream while still warm, fold in exactly and place in icebox for 1500 cmin. Add the orange liqueur.

Whip the egg whites with the sugar until stiff, also whip the remaining whipped cream until stiff. At the beginning fold the whipped cream, then the snow with the whisk into the egg yolk cream.

Spread the biscuits in a charlotte mold (upper diameter 200 mm, alternatively a cake springform pan of 16-180 mm ø) and pour in the cream. Leave to cool for at least 4 hours.

For the decoration, wash the oranges hot, dry them and cut the peel into narrow strips with a julienne slicer. Cook the strips of peel in 5 centiliters of grenadine syrup for 5 minutes on the stove.

Separate the oranges from the peel over a baking dish like apples, chop the fillets from the separating skins with a sharp kitchen knife. Mix the collected juice with the other orange juice.

Caramelize the sugar in a saucepan until golden brown, add the juice and boil the whole thing very vigorously for about 10 minutes. Pour the remaining grenadine syrup as ditto the orange liqueur. Pour in the orange fillets and leave to cool.

To serve, turn the charlotte out onto a round platter, dust with fine sugar and serve with the orange fillets, creamnet

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