Side Pannel
Charlottka/charlotte Russe
Charlottka/charlotte Russe
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Candy
Ingredients List
- 16 Ladyfinger cookies -- halved
- Lengthwise
- 4 lg Egg yolks
- 1/2 c Sugar
- 1 c Milk
- 1 2 " piece
- 2 ts Gelatin -- softened in
- 1/4 c Cold water
- 1/2 c Sour cream -- chilled
- 1/2 c Heavy cream -- chilled
- 1 Raspberry puree
- Vanilla bean
Directions
Trim 12 of the ladyfinger halves, tapering them slightly at one end.
Arrange these halves, side by side, curved sides down, on the bottom of a 1
quart charlotte mold with the tapered ends meeting in the center. Stand the
remaining ladyfingers, curved side out, side by side around the inside of
the mold; if possible, avoid leaving any open spaces between them.
Beat the egg yolks briefly in a mixing bowl with a whisk or an electric or
rotary mixer. Stir beating, gradually add the sugar, and continue to beat
until the mixture is thick and pale yellow and runs sluggishly off the
beater when lifted from the bowl. In a small saucepan, warm the milk and
vanilla bean over moderate heat until bubbles appear around the edge of the
pan.. Remove the bean and slowly pour the hot milk into the eggs, beating
constantly. Cook over low heat, stirring constantly, until the mixture
thickens into a custard heavy enough to coat a spoon. Do not let it boil or
it will curdle.
Off the heat, stir in the softened gelatin. When it has completely
dissolved, strain the custard through a fine sieve set over a large bowl.
With a whisk or rotary or electric beater, whip together the sour cream and
heavy cream until the mixture forms stiff peaks on the beater when it is
lifted out of the bowl. Fill half a large pot with ice cubes and cover them
with 2 inches of water, set the bowl of custard into the pot and stir the
custard with a metal spoon for at least 5 minutes, or until it is quite
cold and just beginning to thicken to a syrupy consistency. With a rubber
spatula, gently fold the whipped cream into the custard. Pour the mixture
into the prepared mold, smooth the top with a spatula, cover with plastic
wrap and refrigerate for 4 or 5 hours.
To unmold the charlotte russe, invert a flat serving plate on top of the
mold and serve the dessert with a bowl of the raspberry puree.
Arrange these halves, side by side, curved sides down, on the bottom of a 1
quart charlotte mold with the tapered ends meeting in the center. Stand the
remaining ladyfingers, curved side out, side by side around the inside of
the mold; if possible, avoid leaving any open spaces between them.
Beat the egg yolks briefly in a mixing bowl with a whisk or an electric or
rotary mixer. Stir beating, gradually add the sugar, and continue to beat
until the mixture is thick and pale yellow and runs sluggishly off the
beater when lifted from the bowl. In a small saucepan, warm the milk and
vanilla bean over moderate heat until bubbles appear around the edge of the
pan.. Remove the bean and slowly pour the hot milk into the eggs, beating
constantly. Cook over low heat, stirring constantly, until the mixture
thickens into a custard heavy enough to coat a spoon. Do not let it boil or
it will curdle.
Off the heat, stir in the softened gelatin. When it has completely
dissolved, strain the custard through a fine sieve set over a large bowl.
With a whisk or rotary or electric beater, whip together the sour cream and
heavy cream until the mixture forms stiff peaks on the beater when it is
lifted out of the bowl. Fill half a large pot with ice cubes and cover them
with 2 inches of water, set the bowl of custard into the pot and stir the
custard with a metal spoon for at least 5 minutes, or until it is quite
cold and just beginning to thicken to a syrupy consistency. With a rubber
spatula, gently fold the whipped cream into the custard. Pour the mixture
into the prepared mold, smooth the top with a spatula, cover with plastic
wrap and refrigerate for 4 or 5 hours.
To unmold the charlotte russe, invert a flat serving plate on top of the
mold and serve the dessert with a bowl of the raspberry puree.
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