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 g Cranberries
125 g Sugar -- or to taste
6 Cardamom pods -- seeds only,
- crushed
1 Brioche loaf
125 g Unsalted butter -- melted
To Serve:
Icing sugar -- for dusting
Fromage Frais
Orange zest -- grated
Finely grate the zest 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 zest 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/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.
