Kumquat And Poppy Seed Charlotte

1. 1

   Cut 1 inch off the end of each ladyfinger. Arrange the 1 inch pieces around the edge of a 9 inch diameter springform cake pan, with the cut edge at the bottom. Put the rest of the ladyfingers in a freezer bag and crumble them with a rolling pin. Put the crumbled ladyfingers in a bowl and mix in the butter. Press the mixture into the bottom of the cake pan to form a crust. Refrigerate for 15 mins.

2. 2

   Dissolve the gelatin according to package instructions. Mix the cream cheese with the powdered sugar and 1 tsp of vanilla extract until smooth. Whip the cream until stiff peaks form, then stir in the poppy seeds. Mix 1/3 of the whipped cream with the cream cheese, then stir in the remaining whipped cream. Combine the gelatin with 2-3 tbsp of cream mixture, then stir into the remaining cream mixture. Pour mixture into the cake pan and refrigerate for 2 hours.

3. 3

   Heat 2/3 cup of orange juice in a medium saucepan and stir in the brown sugar and 1 tsp of vanilla extract. Stir in the marmalade and orange liqueur and add the kumquat slices. Mix the remaining orange juice with the cornstarch until smooth. Stir it into the orange mixture, bring to a boil and simmer for 10 mins over low heat. Remove from heat and allow the compote to cool. Spread the compote on the charlotte and serve decorated with lemon balm.

* Per serving · 4 servings · Values may vary.

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