ORANGE CHARLOTTE

Serves: 12, Calories: 229, Fat:2.7g

Ingredients:
300 g Fresh Squeezed Orange Juice
170 g White Granulated Sugar
11/2 Egg, Raw
300 g Egg White, Raw
80 g Gelatin
200 g Low Fat Plain Yogurt

Ingredients for the sponge:
3 Egg, Raw
80 g White Sugar
70 g Wheat Cake Flour
40 g Low fat Milk
10 g Baking Powder
2 Egg White, Raw


Method:

For the Mousse:

Soften the gelatin in cold water. Add the orange juice to the gelatin and bring to the boil. Once the gelatin has melted cool down. Then add the yogurt. Mix the Egg white and sugar together and beat till soft peaks appear and then fold the orange juice-yogurt mixture into it.


For the Sponge:

Whisk the eggs, egg white and sugar together, and then add the milk, baking powder. Continue whisking till fluffy. Then fold in the flour. Bake on a sheet pan over parchment paper in a 170 degree celcius oven for about 10 minutes.

To Assemble:
Cut the sponge into the desired shape using a cookie cutter, and pour the gelatin mixture on top in a mould. Place in the refrigerator till set.