Orange Charlotte

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The Charlotte, a jewel of classic pastry, has captivated palates since its creation in the 18th century. This elegant and versatile dessert, which traditionally combines sponge cakes with creams and fruits, has become a symbol of sophistication and creativity in the kitchen. Its origin is attributed to the French chefs of the time, who designed this delicacy as a tribute to Queen Charlotte of England, becoming an icon of the great European tables.

Orange Charlotte: tradition and modernity

In our reinterpretation, we present the Orange Charlotte, a recipe that enhances the vibrant citrus flavour of the orange in combination with a modern technique. The star sub-recipe of this creation is the orange and ginger compote, made with our innovative product Gracila Gel, a gelling agent of vegetable origin that guarantees a perfect and natural texture. This detail not only adds a touch of freshness and aromatic depth, but also shows our commitment to high quality and sustainable ingredients.

Discover the complete recipe

Orange Charlotte is more than a dessert; it is an experience that fuses tradition with innovation. We invite you to discover how our team of chefs has brought this recipe to life in our blog. Don’t miss the opportunity to explore all the steps to prepare this delight and delight your guests with a dessert worthy of haute cuisine! 🧡

Orange Charlotte

In our reinterpretation, we present the Orange Charlotte, a recipe that enhances the vibrant citrus flavour of the orange in combination with a modern technique.

Ingredients

  • Main preparation: Orange Charlotte
    • 280g - Orange sponge cake
    • 200g - Orange bavaroise
    • 180g - Orange and ginger compote
    • 20g - Orange Coupeaux
    • 20g - Orange segments
  • Orange sponge cake
  • Orange bavaroise
    • 200g - Milk
    • 100g - Sugar
    • 170g - Orange purée
    • 7g - Natur Emul
    • 422g - Cream 35 % Elle&Vire
    • 20g - Sunflower oil
    • 2g - Guar Gum
    • 72g - Gelatin dough
  • Orange and ginger compote
    • 10g - Ginger powder
    • 400g - Orange juice
    • 100g - Mandarin purée
    • 50g - Lemon purée
    • 140g - Sugar
    • 7,5g - Gracila Gel
    • 200g - Cut orange segments

Prepared by

  • Orange sponge cake
    1. Mix the puree with the Albuwhip using an electric hand blender.
    2. Whip it in a food mixer at speed 3.
    3. Mix the sugars together and add them in three parts, as with a French meringue.
    4. Gradually pour the egg yolk into the meringue mixture and stir well.
    5. In a separate bowl, mix the remaining solids with the egg yolk and fold them into the meringuemixture until fully incorporated.
    6. Spread it onto baking parchment and bake for 6 minutes at 180 ºC
  • Orange bavaroise
    1. Mix the Natur Emul with the sunflower oil.
    2. Heat the milk, sugar and guar gum.
    3. Add the gelatin mass and blend.
    4. Add to the orange purée and mash again.
    5. When the mixture reaches 28 ºC, carefully incorporate the semi-whipped cream. It is ready to use.
  • Orange and ginger compote
    1. Mix half of the orange juice with the mandarin purée, lemon juice, ginger powder, sugar and Gracila Gel. Bring to a boil.
    2. Add the rest of the orange juice and the orange segments and stir well.
  • Final assembly: Charlotte in orange
    1. Place a 16 cm-diameter spongecake disk on the bottom of a mould.
    2. Fill with the bavaroise and freeze.
    3. Remove from the mould and cover the bavaroise with the compote.
    4. Surround it with orange sponge fingers, and decorate the top with orange segments and candied orange strips.

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