Orange Charlotte
Chiva-Som (Prachuap Khirikhan, Thailand)

Vitamin C, ascorbic acid, is one of the most important vitamins found in citrus fruits, including orange. Vitamin C assists the body in the production of collagen, a basic component of connective tissues. Vitamin C also acts as an antioxidant which helps boost immune function. Vitamin C also enhances iron absorption.

Serves 12
229 cal, 2.7 g Fat


Ingredients for the mousse:
300 g Fresh Squeezed Orange Juice
170 g White Granulated Sugar
1 1/2 pcs Egg, Raw
300 g Egg White, Raw
80 g Gelatin
200 g Low Fat Plain Yogurt

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.

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

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 mold. Place in the refrigerator till set.

Print a copy of this article, Share it with a friend, and tell them about Destination Spa Group® at www.destinationspagroup.com