Difficulty:[usr 3]
Soak the gelatin in cold water. take the zest of the orange, slice it finely then blanch it for 3 minutes in boiling water, drain it.
Infuse the vanilla pod, split in half and scraped, in the hot milk for 10 minutes.
Whisk the egg yolks with 100 g of sugar until they whiten, dilute with the milk from which you have removed the vanilla pod, thicken over low heat, stirring. Remove from the heat when the cream coats the spoon, add the drained gelatin.
Leave to cool and incorporate the whipped cream, the zest, half of the fruit rolled in the sugar.
Butter a cake tin, line it with the tightly packed biscuits. Cut the biscuits flush with the edge and fill with fruit cream. store in a cool place for at least 4 hours.
Unmold the charlotte by turning it over on a dish, decorate it with the rest of the red fruits, orange slices and mint.
