*  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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