Wintry Orange Charlotte

This Orange Charlotte with a case made of gingerbread, a wintry Curd-Cream filling and orange liqueur topping was inspired from a cookbook that I got from my dear friend Andrea.

Unfortunately, I forgot the decorate the finished Charlotte with snowflakes made of which chocolate. I made the case from gingerbread dough because that dough can be stored nicely in the fridge - in fact, it's good for the dough to lie in there for a while before it's used, such that the potassium can do its job, and I always have some in the house for spontaneous gingerbread hearts.

Serves 5:

200 g readymade gingerbread dough (e.g., http://www.chefkoch.de/rezepte/161811070521866/Lebkuchen.html )

For the Cream:

3 sheets of gelatin

250 g cream curd (Sahnequark)

1 TBSP honey

1 vanilla bean

1 TSP ground cinnamon

40 g sugar

100 g cold whipping cream

For the topping:

3 oranges

1 pck. glaze

2 TSP sugar

70 ml water

150 ml orange juice

4 EL orange liqueur (Cointreau)

Decorations:

2 oranges

25 g white chocolate

Tools:

5 serving rings (6 cm diameter)

rolling pin

Zubereitung:

Preheat oven to 180°C. Take the gingerbread dough out of the fridge, knead and roll out to a thickness of about 7 mm.

Use the serving rings to cut round cookies and bake them for 12 minutes, directly within the serving ring would be best. Let the cookies cool on a rack.

Put the gelatin in cold water until soft. Mix the cream curd with honey, contents of the vanilla bean, cinnamon and sugar. Slowly heat the gelatin until fluid.
Mix 2 TBSP of the curd mass with the gelatin, then stir the gelatin mixture into the rest of the curd mass. Whip the whipping cream and carefully mix it with the curd cream.

Fill the cream into the serving rings and smooth out. Put the rings into the fridge for 1 hour.

Peel the 3 oranges such that the white parts of the peel are removed completely and remove the filets. Top the cream in the serving rings with some orange filets.

Mix the glaze powder with sugar and orange liqueur. Mix the water and orange juice in a small pot and set it to boil once. Take the pot away from the heat and stir in the glaze mixture. Put the pot back onto the heat and let the mixture boil once while stirring.
Pour the glaze onto the oranges, set the Charlottes to cool.

Rasp the white chocolates into snowflakes, carefully remove the serving rings. 

Set each Charlotte with the spare orange filets on a plate, decorate with the chocolate flakes. Serve and enjoy!