Cranberry And Orange Charlotte~

* Exported from MasterCook *

Cranberry And Orange Charlotte~

Recipe By : THE SUNDAY TELEGRAPH, MASTERCHEF COLLECTION, MENU 11
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.

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