Orange Charlotte

Ingredients

• 0.25 cup Canton ginger, finely chopped (Crystallized ginger can be substituted)
• 2.5 cups Heavy cream (For whipping)
• 1.33 tablespoons Gelatine powder (Or 1/3 box of gelatine sheets)
• 0.33 cup Cold water (For soaking gelatine)
• 2 cups Milk (For custard)
• 3 Eggs (For custard)
• 0.5 cup Sugar (For custard)
• 0.125 teaspoon Salt (For custard)
• 1 teaspoon Vanilla extract (Or other flavoring)
• 1 teaspoon Orange zest (Optional, for extra orange flavor)

Instructions

1. 1In a small bowl, sprinkle the gelatine powder over the cold water. Let it sit for 5-10 minutes to soften.
2. 2In a saucepan, combine the milk, eggs, sugar, and salt. Cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-10 minutes). Be careful not to boil.
3. 3Remove the custard from the heat and add the softened gelatine. Stir until the gelatine is completely dissolved.
4. 4Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl filled with ice water. Stir occasionally to help the custard cool and thicken slightly.
5. 5Stir in the vanilla extract and orange zest (if using).
6. 6In a separate bowl, whip the heavy cream until stiff peaks form.
7. 7When the custard begins to thicken (but is not completely set), gently fold in the whipped cream and chopped Canton ginger until just combined. Be careful not to overmix.
8. 8Pour the mixture into individual serving dishes or a larger serving bowl. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the Charlotte to set completely.