Charlotte with orange

Put soaked in cold water the isinglass.

Squeeze the oranges and strain the juice.

In a small saucepan mix 120 g sugar, starch, egg yolks and orange juice.

Cook at very low heat for a few minutes, stirring constantly, until the custard thickens.

Drain and carefully squeeze the jelly and pour the hot cream.

Let cool, stirring occasionally.

Boil slowly 30 g of sugar and half a cup of water for about 10 minutes.

Let cool and cream.

the Grand Marnier.

Cut the biscuits in half lengthwise in thick.

Lined with film or foil a mold from charlotte.

Bottom and walls covered with moist cookies with liqueur syrup and shaped as needed.

Whip the cream with the icing sugar and pour the cold cream.

Pour a little of the mixture on the bottom of the mold, make a layer of Lady fingers moistened and continue to alternate the ingredients.

Cover the surface of charlotte with a disc of greaseproof paper, lean over a cardboard disk, and then a light weight.

Refrigerate at least 6 hours.

Put the charlotte eliminating paper and cardboard and sprinkle with candied orange strips.

NB.

To cut cookies without break-down slide the blade of the knife, without pressing it.

After shaped tip divided those who must cover the bottom, rounded side sheets towards the edge.

Then cut them one at a time so that match perfectly and without leaving gaps.

Finally coated the mold edge to better align the cookies standing.

At this point, cut away the excess portion of each biscuit, one at a time and hold it firmly with your hand.