 |
|
You are here: Citrus Recipes > Desserts > Strawberry Citrus Charlotte
Desserts
Strawberry Citrus Charlotte
Serves 12
|
| Ingredients |
Measure |
| Gelatin, unflavoured |
4 teaspoon |
| Orange juice |
⅔ cup |
| Sugar |
1½ cup |
| Lemon rind, grated |
1 tablespoon |
| Orange rind, grated |
1 tablespoon |
| Lemon juice |
½ cup |
| Eggs |
2 |
| Whipping cream |
¾ cup |
| Quark cheese |
2 cup |
| Low fat yogurt |
1 cup |
| Lady fingers (200g/7oz) |
1 pack |
| Halved strawberries |
2 cup |
| Strawberry jelly |
2 tablespoon |
Preparation
- Sprinkle gelatin over orange juice.
- In saucepan, whisk together 3/4 cup sugar, lemon and orange rind, lemon juice, and eggs.
- Cook over medium heat, whisking continually for about 4 min or until thickened.
- Remove from heat.
- Whisk gelatin until dissolved.
- Cool, whisking occasionally, about 1 1/2 hours or until room temperature.
- Whip cream.
- In separate large bowl, beat together quark, yogurt, and remaining 1/2 cup sugar.
- Gradually beat in cooled citrus mixture until smooth.
- Fold in whipped cream.
- Refrigerate, stirring a few times, 30 minutes or till thickened but not set.
- Line sides of a 9 inch springform pan with waxed paper, extending 2 inches above top.
- Trim ladyfingers to height of pan.
- Arrange around sides of pan, cut ends down.
- Line bottom of pan with remaining lady fingers.
- Spoon cream mixture into pan.
- Cover and refrigerate at least 8 hours or overnight.
- Up to 4 hours before serving, arrange berries on cake.
- In a saucepan, melt jelly with 1 tsp water and brush over berries.
SOURCE: Southern Living Magazine, August, 1979.
|
|
|
|
|
      
|
