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
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.
CHARLOTTE RUSSE DE RASPBERRY
Here's a delicious do-ahead dessert, a showstopper designed for serving a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 12
Number Of Ingredients 13
Steps:
- Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
- In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
- Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
- Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
- In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 23 g
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RASPBERRY CHARLOTTE CAKE RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
4.9/5 (62)Total Time 2 hrs 30 minsCategory Medium
- In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
- Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
- Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
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5/5 (2)Estimated Reading Time 3 minsCategory Dessert
- Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan.
- Bring the milk and vanilla to a simmer in a medium saucepan over low heat. Whisk the egg yolks and sugar together in a bowl until pale. Remove the vanilla bean and whisk the milk mixture into the bowl. Rinse out the saucepan. Return the custard to the saucepan and stir over medium-low heat until the mixture is thick enough to coat the spoon (185°F/85°C). Pour through a wire sieve into a clean bowl.
- Sprinkle the gelatin over 1/8 cup water in a small heatproof dish. Let stand for 5 minutes, until spongy. Place the dish in a frying pan of very hot water and stir until the gelatin dissolves. Stir into the custard and mix well. Place the bowl in a larger bowl of ice water and let stand, stirring often, until the custard is almost set.
- Beat the cream just until soft peaks form. Fold the cream into the custard. Stir in half the raspberries. Carefully spoon into the lady finger- lined pan. Cover and refrigerate for at least 3 hours to set completely.
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