Charlotte

1. 1

   Sprinkle gelatin over 1/4 cup cold water and let soften for 5 minutes.

2. 2

   Mix sugar, 3/4 cup water, lemon juice and mandarin juice together in a pan, add gelatin and heat, stirring until gelatin dissolves.

3. 3

   Chill until just barely thick, beat until frothy.

4. 4

   Beat egg whites stiff, but not dry, and fold into gelatin mixture.

5. 5

   Whip the cream to soft peaks and fold in.

6. 6

   Line a 2-quart mold with drained mandarin sections, spoon in the Charlotte and chill. Unmold before serving.

7. 7

   Serves 8 to 10.

No additional tips available.