LEMON CHARLOTTE RUSSE
This is a very light dessert to follow a heavy meal. Unlike similar recipes, it does not call for Jell-O (and all the additives you'll find therein) but for unflavored gelatin, lemons and lemon peel. The active work time is about forty minutes, depending on how long you leave things to cool -- but there is no baking involved.
Provided by greenery
Categories Dessert
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line bottom and sides of 9 inch springform pan with ladyfingers.
- Soften gelatine in lemon juice.
- On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
- Gradually beat in gelatine mixture.
- Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
- Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
- In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
- Beat egg whites over simmering water until soft peaks form.
- Remove from heat and let cool.
- Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
- Spoon into ladyfinger-lined pan.
- Chill for 3 hours or overnight.
- Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).
Nutrition Facts : Calories 266.9, Fat 12.6, SaturatedFat 6.8, Cholesterol 189.5, Sodium 125.8, Carbohydrate 33.8, Fiber 0.3, Sugar 25.5, Protein 5.8
LEMON CLOUD (LEMON CHARLOTTE RUSSE)
Make and share this Lemon Cloud (lemon Charlotte Russe) recipe from Food.com.
Provided by GingerPeach
Categories Dessert
Time 3h25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
- Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
- Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
- Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
- Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.
CHARLOTTE RUSSE
Make and share this Charlotte Russe recipe from Food.com.
Provided by gailanng
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
- Cook over low heat until gelatin dissolves; cool slightly.
- Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
- Gradually add dissolved gelatin; stirring constantlly.
- Beat egg whites until stiff, but not dry. Fold into yolk mixture.
- Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
- Garnish with fruit if desired.
Nutrition Facts : Calories 596.7, Fat 35.5, SaturatedFat 20.4, Cholesterol 363.4, Sodium 125.4, Carbohydrate 54.4, Fiber 0.3, Sugar 41.6, Protein 10.1
LEMON CHARLOTTE..ONLY 4 INGREDIENTS
Make and share this LEMON CHARLOTTE..only 4 Ingredients recipe from Food.com.
Provided by shazzieau
Categories Dessert
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- line the base of a 22 cm. (8 1/2") springform tin with baking paper.
- line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.
- cover the base with more sponge fingers, cutting to fit.
- beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice.
- place 1/3 of the filling over sponge fingers.
- another layer of sponge fingers. another 1/3 of filling.
- another layer sponge fingers and last of the filling.
- refrigerate for at least 8 hours or over night.
- decorate as desired. I used whipped cream, strawberries and slices of lemon.
Nutrition Facts : Calories 295, Fat 18.4, SaturatedFat 11.5, Cholesterol 68.9, Sodium 77.4, Carbohydrate 29.6, Fiber 0.1, Sugar 27.5, Protein 4.8
CHARLOTTE RUSSE
I found it in a book by Jyoti nikunj parekh....its a pudding with an outer biscuit layer with soft cream inside and decorative jelly. cooking time is the refrigeration time
Provided by Nisha
Categories Gelatin
Time 10h10m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- prepare jelly by dissolving it in water.
- cool.
- pour jelly in a 6 inchs round deep tin forming a 1/2 inch layer, put in refrigartor to set.
- arrange patterns of cherries on this jelly and set carefully, cover with a little more jelly.
- set remaining jelly seperatly and use for decoration.
- trim the biscuits and fit closely round the side of the tin.
- dissolve gelatine in warm water and melt on low heat.
- prepare the custard-- with custard powder, milk and sugar.
- cool.
- add gelatin, vanilla essence and chopped walnuts.
- whip cream with four tablespoons of powdered sugar.
- mix this with cool custard and the gelatin.
- pour at once to the prepared charlotte tin, refrigerate to set.
- dip the bottom of the tin in warm water and then invert on a serving plate.
- jelly and the pattern of the cherries will be seen on the top.
- sponge fingers will be all around enclosing soft pudding inside.
- chop remaining set jelly into small pieces and spoon around the pudding, and serve with your biggest smile!
Nutrition Facts : Calories 261, Fat 17.7, SaturatedFat 9.2, Cholesterol 118.3, Sodium 80.2, Carbohydrate 19, Fiber 0.5, Sugar 7.9, Protein 7.4
CHARLOTTE RUSSE (SHARLOTKA)
A truly regal dessert - a ladyfinger mold, filled with a luscious Bavarian cream, and topped with a fruit puree - created by the incomparable Antoine Careme for the Russian Czar Alexander I.
Provided by Witch Doctor
Categories Dessert
Time 5h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Lightly grease a 2 quart charlotte mold with light vegetable oil.
- Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
- Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
- To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
- Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
- Decorate with additional raspberries and serve with raspberry sauce.
- For the Bavarian Cream:.
- In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
- In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
- In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
- Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
- Beat the cream until it forms stiff peaks.
- In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
- Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
- For the Raspberry Sauce:.
- Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
- Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.
Nutrition Facts : Calories 517.6, Fat 28.8, SaturatedFat 16.2, Cholesterol 310.9, Sodium 131.7, Carbohydrate 52, Fiber 4.3, Sugar 33.3, Protein 15.3
ORANGE CHARLOTTE RUSSE
This is an elegant,airy dessert adapted from Please Help Yourself!, a recipe book for buffets and entertaining by Robert Ackart.
Provided by Cooking Beast
Categories Gelatin
Time 7h40m
Yield 1 dessert, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
- 2. In the top of a double boiler, blend the gelatin and sugar.
- 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
- 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
- 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.
Nutrition Facts : Calories 429.9, Fat 23.9, SaturatedFat 13.6, Cholesterol 220.3, Sodium 82.3, Carbohydrate 47.4, Fiber 0.8, Sugar 35.3, Protein 8.2
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