QUICK RASPBERRY CHARLOTTE
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Provided by Andrea Albin
Categories Milk/Cream Blender Mixer Dessert Freeze/Chill Quick & Easy Frozen Dessert Raspberry Cognac/Armagnac Gourmet Kidney Friendly
Yield 6 servings
Number Of Ingredients 10
Steps:
- Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
- Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
- Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
- Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
- Serve charlotte with remaining raspberry sauce.
RASPBERRY CHARLOTTE
Make and share this Raspberry Charlotte recipe from Food.com.
Provided by Colbys Mom
Categories Dessert
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
- Add sugar; stir until dissolved.
- Sprinkle gelatin over juice in a medium saucepan.
- Let stand 1 minute.
- Then stir over medium heat until gelatin dissolves.
- Add half the puree; heat until warm.
- Stir into puree in bowl.
- Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
- Meanwhile lightly coat an 8 or 9" Springform pan with nonstick spray.
- Dust with sugar; shake out excess.
- Lay strips of ladyfingers, rounded sides out, around inside of pan.
- Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
- Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
- Remove 1 cup and reserve.
- Fold remaining whipped cream into raspberry puree until blended.
- Remove 1 cup; reserve.
- Spread remaining raspberry cream evenly in prepared pan.
- Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
- Scrape on top of first mixture; spread carefully into an even layer.
- Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
- UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
- Refrigerate until serving.
Nutrition Facts : Calories 185, Fat 9.4, SaturatedFat 5.5, Cholesterol 69.7, Sodium 25.5, Carbohydrate 24.1, Fiber 2.2, Sugar 17.5, Protein 2.3
CHARLOTTE RUSSE WITH RASPBERRIES
Provided by Alex Guarnaschelli
Categories dessert
Time 20m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
- Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
- Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
- Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.
CHARLOTTE RUSSE
Steps:
- In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
- FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
- Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
- In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
- Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
- Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
- FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
- Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.
RASPBERRY CHARLOTTE RUSSE
Found in Diana's Recipe Book. I"ve had this recipe in my folder to try & now seems to be that moment. The picture looks wonderful! Posted in response to a very nice request. No passive cooking time involved just the prep time, about 3 to 3-1/2 hrs.
Provided by Manami
Categories Gelatin
Time 3h20m
Yield 1 charlotte russe, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Make the raspberry jello according to pkg instructions and pour into the bottom of an 8" souffle dish, allow to set.
- Arrange the split ladyfingers around the souffle dish in an upright position, cutting them to size if they are slightly taller than the dish(this takes time, but they do remain in place if you take care).
- In a small saucepan, warm the milk and sprinkle the unflavored gelatin over the milk and stir well until gelatin has dissolved, allow to cool.
- Whip the cream and egg white separately, then fold beaten egg white into whipped cream. Gently stir in the sugar and the Chambord.
- Add gelatin/milk mixture to the whipped cream mixture, stir well and gently spoon into the ladyfinger lined dish. Cover with a plate and allow to cool until set.
- To Remove Charlotte from Souffle Dish:.
- Immerse the dish in hot water for a moment to loosen the jello, place a plate over the dish and turn it over, giving the bottom a gentle bang to release the charlotte from the dish. Before serving, decorate top of charlotte with frozen raspberries.
- Serve immediately and enjoy!
Nutrition Facts : Calories 373.8, Fat 24.4, SaturatedFat 14.7, Cholesterol 161.2, Sodium 117.4, Carbohydrate 34.3, Fiber 1.6, Sugar 23, Protein 6.1
PUMPKIN BUTTER IV
Get the taste of pumpkin pie on toast, bagels, English muffins etc.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 64
Number Of Ingredients 4
Steps:
- Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 59 calories, Carbohydrate 15.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 30.6 mg, Sugar 14.5 g
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