Mandarin charlotte

Tangerine Charlotte Recipe from of 07-02-2011 [Updated on 24-05-2016]

Hello everyone and sorry for last week's absence. This morning I give you a recipe to use the panettone left over from Christmas (yes, my mom still has boxes of panettone at home), making a charlotte with tangerine cream.
The delicacy of the mandarin makes this citrus sweet yes, but with a delicate flavor, the cream is very dense, it is normal and necessary for the charlotte to keep its shape. Obviously if you do not have panettone, you can use a sponge cake prepared ah hoc or keep the recipe for after Easter when the Easter doves will be left over;) Happy Monday to those who pass by here.

  • Ingredients for 8 people:

Method

How to make tangerine charlotte

Method:

Whip the egg yolks with the sugar until fluffy.

Add the starch and mix until a homogeneous mixture is formed

Add the tangerine juice and the grated zest of two tangerines.

Pour the mixture into a thick-bottomed saucepan and cook the cream over low heat for about 10 minutes, stirring constantly. Once ready, let the tangerine cream cool.

Line a dome-shaped mold with cling film.
Cut the panettone into slices about 1 cm thick and use part of it to line the mold.
Prepare the syrup by dissolving the sugar in warm water, then flavoring with the cointreau or a citrus liqueur.

Pour the syrup on the panettone slices, then add a layer of cream.

Cover the tangerine cream with a layer of panettone and wet

Continue alternating a layer of cream with one of panettone

Finish by closing with the last layer of panettone, wet, press gently and cover with cling film.
Put the mandarin panettone charlotte in the fridge for 2 hours.

After two hours, turn the mold upside down on a serving dish.

Prepare the tangerine glaze by dissolving the icing sugar with two tablespoons of tangerine juice and stirring with a spoon.

Pour the glaze over the charlotte and garnish with mandarin wedges.

Cut the charlotte into slices and serve.


Tangerine cake & # 8211 the best baking recipes in the oven or in the multivark

Cake with tangerines - seasonal pastry, recipes that can easily be assigned even to very experienced culinary experts. Tasty charlotte, sumptuous buns or cookies are transformed with the addition of lobules or citrus peel, and if you decorate desserts with fruits, then you can put this delicacy on the festive table.


Mandarin charlotte

Ingredients for 6-8 people

250 g of ladyfingers - 100 g of sugar - 5 dl of mandarin juice - 2 egg yolks - 2 tablespoons of starch - 15 g of gelatin sheets or agar-agar - 1/2 liter of whipping cream - to decorate pieces of fruit, chocolate curls, etc.

Soak the gelatine in cold water, squeeze the mandarins and filter the juice.

In a saucepan, blend the starch, sugar, egg yolks and 4 dl of tangerine juice, then cook, stirring, until the cream thickens.

Add the well-squeezed gelatin and let it melt, stirring constantly. Filter the cream to remove any undissolved gelatine lumps. Let it cool down.

Cut the ladyfingers in two horizontally, slide the blade without pressing and the biscuits will not break. Line a charlotte mold with aluminum foil.

Cut out a disc of baking paper with a diameter of about 20 cm.

Line the bottom and sides of the mold with the biscuits moistened in the remaining tangerine juice (one dl).

Whip the cream, mix it with the cream. Put a layer on the bottom of the mold, then make a layer of moistened ladyfingers and continue alternating the ingredients. The last layer should be biscuits.

Cover the charlotte with the baking paper disc, place a saucer and a light weight on top. Refrigerate for about ten hours.

Turn out the cake & ldquorovesciandolo & rdquo on the plate and decorate as desired.


Ludovica's orange cake

Ingrediants
150 g of flour 0
100 g of granulated sugar
3 eggs
70 g of soft butter
3 tablespoons of milk
1 sachet of baking powder
2 oranges (zest and juice about 180 g)

For the cream

1 egg
40 g of flour
100 g of sugar
20 g of melted butter
300 g of orange juice

To decorate
mandarin leaves
dark chocolate
candied orange peel
powdered sugar

Method

Grate the zest of 2 oranges then divide them in half, squeeze the juice and filter it through a sieve.

In a bowl, work the eggs with the sugar, the butter, the milk, the sifted flour with the baking powder and the grated orange zest.
When the dough has absorbed all the flour, pour in the orange juice and let it absorb well.
Pour into a 24 cm cake tin. and bake in a static oven for 30 minutes at 180 & # 176C.
When the cake is ready, take it out of the oven and let it cool.

For the cream
Work the butter with the sugar, egg, flour and orange juice with a hand whisk.
Transfer to a saucepan and let it thicken over low heat, stirring constantly, until the cream reaches a boil (about 6-7 minutes). Remove from the heat and allow to cool.
When the cream is cold put it in a pastry bag.

Cut the cake in half, fill it with the prepared cream and decorate it with icing sugar,
with tangerine leaves covered with melted chocolate left to rest in the freezer and candied tangerine peel.


Classic Charlotte Recipe: Turn on the oven, set the.

The tender pumpkin pie is an excellent autumn dessert. Preparation 150 g of dark chocolate 40 g of butter 3 eggs 80 g of sugar 50 g of the charlotte with pears is a version of the classic charlotte pie: The recipe for charlotte with classic apples requires only hard and sweet fruit should be well. The ease of preparation allows you to bake a similar dessert too. We have already figured out what charlotte is, what ingredients are needed for a classic recipe, now we can proceed to.

The chocolate charlotte is a very refined and spectacular dessert. We determine the charlotte in the oven heated to 180 degrees and let it rest for forty minutes. Apples better to take sour varieties.

Source: www.donnamoderna.com | Visit their website here.

We have already figured out what charlotte is, what ingredients are needed for a classic recipe, now we can proceed to. In today's recipes, we will tell you how to make a classic charlotte. Preparing for this easy charlotte recipe.

In today's recipes, we will tell you how to make a classic charlotte. We have already figured out what charlotte is, what ingredients are needed for a classic recipe, now we can proceed to. Home & gt recipes & gt dessert recipes & gt pandoro charlotte recipe with pears and chocolate, a different way to present the Christmas dessert.


Tangerine Charlotte - Recipes

Ingredients for 6-8 people

250 g of ladyfingers - 100 g of sugar - 5 dl of mandarin juice - 2 egg yolks - 2 tablespoons of starch - 15 g of gelatin sheets or agar-agar - 1/2 liter of whipping cream - to decorate pieces of fruit, chocolate curls, etc.

Soak the gelatine in cold water, squeeze the mandarins and filter the juice.

In a saucepan, blend the starch, sugar, egg yolks and 4 dl of tangerine juice, then cook, stirring, until the cream thickens.

Add the well-squeezed gelatin and let it melt, stirring constantly. Filter the cream to remove any undissolved gelatine lumps. Let it cool down.

Cut the ladyfingers in two horizontally, slide the blade without pressing and the biscuits will not break. Line a charlotte mold with aluminum foil.

Cut out a disc of baking paper with a diameter of about 20 cm.

Line the bottom and sides of the mold with the biscuits moistened in the remaining tangerine juice (one dl).

Whip the cream, mix it with the cream. Put a layer on the bottom of the mold, then make a layer of moistened ladyfingers and continue alternating the ingredients. The last layer should be biscuits.

Cover the charlotte with the baking paper disc, place a saucer and a light weight on top. Refrigerate for about ten hours.

Turn out the cake & ldquorovesciandolo & rdquo on the plate and decorate as desired.


Preparation

To start preparing charlotte with peach you have to start with the creation of the cream. The first thing to do will be to deprive the ricotta of any excess liquid, sift it and work it together with icing sugar. Mix everything until you have obtained a very smooth cream.

Aside from the cream, which must be whipped until stiff peaks. Mix together the cream and ricotta cream with some very gentle up and down movements so as to obtain a well-homogeneous and aerated cream. Then take the peaches, in syrup or fresh in season, and cut them into cubes. These will need to be added to the previously prepared cream.

Now move on to the composition of your charlotte. Create a side dish with your ladyfingers around the hinged cake pan with a diameter of about 18-22 cm. Once you have created the outline, dedicate yourself to the bottom of your Charlotte which must always be made with a layer of ladyfingers. The base will be sprinkled with peach juice so as to wet it well. Then add your cream and level it with the back of a spoon.

So you just have to dedicate yourself to the decoration of the charlotte with peach. Take the peaches, peel them and cut them into cubes and add them in a saucepan together with the sugar. Cook over a low flame until the peaches begin to soften and release their juice. Now blend using an immersion blender thus making a puree. In the meantime, put some gelatine leaves in cold water and leave them to soak for about ten minutes. After this time, squeeze them so as to deprive them of excess water and add them to the saucepan together with the peach puree. Mix everything and continue to keep on the flame until the sheets are perfectly dissolved.

The puree thus obtained will be poured on the surface of your charlotte, which in the meantime will have rested in the refrigerator. Let the peach charlotte rest in the refrigerator for about 4-5 hours. At this point all you have to do is decorate the surface with small hut tufts and peach cubes and, if you wish, give an extra note of color with mint leaves.

The charlotte alla peach is then ready to be served to your guests.


Make sure that the peel is elastic, not particularly adherent to the pulp and of a bright and above all uniform orange color. They must not be very fragrant on the outside, because it means that the ripening is advanced and they are no longer fresh. They can be kept at room temperature for up to 3 days, or they should be placed in the refrigerator. Those with leaves are generally the freshest fruits, especially if they are very bright and soft to the touch.

Rich in simple sugars, it is in fact the most caloric citrus fruit. Also rich in vitamin C, however, it contains less than orange and is, on the other hand, more easily digested. Its consumption is useful for the protection of mucous membranes and capillaries and it is one of the fruits with the highest content of Bromine, since action sedative and antispastic.


VIN BRULE WITH MANDARIN

Today a quick, easy and ideal recipe in the super cold periods that will arrive in the coming weeks and also for the period of Christmas between dinners, parties and evenings with friends it is relaxing to sip a nice glass of mulled wine hot.
In my recipe I flavored the wine with mandarin, which gives a fresh flavor of citrus fruits in addition to the sweetness of other spices.
Mulled wine is a pleasant break that relieves us a little from the cold, especially when visiting the Christmas markets in the small villages, where you can see the snow-capped mountain peaks, there are the lights and colors of the Christmas decorations and the Christmas music accompanying the walk.
Precisely in these markets or village festivals it is easy to find stalls where excellent mulled wine is served. It happened to me when I went to Sant & # 8217 Agata Feltria, in Emilia Romagna, a truly beautiful village where you can visit a very suggestive Rocca and where, in fact, I tried mulled wine this time at pomegranate, it was delicious!
The next one I will do with the pomegranate since in the markets they are still for the holidays. Now I leave you the recipe of the mulled wine with mandarin& # 8230 I had so many at home!
Soon!

recipe for four people

1 liter of red wine
6 tablespoons of granulated sugar
2 cinnamon sticks
2 anise stars
juice and peel of three mandarins
zest of a small lemon
a pinch of nutmeg
6 cloves

In a large and tall pan put the sugar with the cinnamon, the anise, the cloves, 2 pieces of lemon peel, the squeezed juice of three mandarins and the mandarins themselves, a pinch of nutmeg and add the red wine on top .
Cook over low heat to melt the sugar trying not to boil. If it comes to a boil, do not exceed 5 minutes of cooking from boiling. To make the alcohol evaporate well, a flame can be brought close to the mixture to make the surface flames.
Turn off and rest for a few minutes before serving.


Viola's Kitchen

It was, as mentioned, a fleeting moment! :)
The idea came to me there and then, looking at what I had at home, and with the intention of not wasting anything.

Nice recipe Andreina, it is to be copied.
But didn't you and I already know each other in the days of CI?
A big hug
Send

Of course we knew each other. We were all terrified of your club! ahahahahahahah

Don't tell me Andreina, I had a lot of fun with it, for me it was a joke, I imitated CI's (Alba?) Who was always there to scold and censor us.
Send

Some time ago I prepared the orange risotto, but with mandarins it must be even more aromatic: I like the idea of ​​whipping it with smoked scamorza.

Hi Milena, thanks for the message!

It is true, it is very aromatic and fragrant.
I was even thinking of making small arancini, meatballs, in short, a finger food scented with mandarin.

I would like to understand how it could come.

Soon I will make the version with oranges .. but also with mandarin èèè veroeee caruccia. I already imagine the smell while you were cooking it. * _ *

Hi, Angela, thanks for visiting!

Yes, the scent was really intense, especially thanks to the grated rind.


Video: Charlotte recites Tang Dynasty poems in Mandarin (December 2021).