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
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
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
More about "raspberry charlotte recipes"
BEST RASPBERRY CHARLOTTE RECIPE - HOW TO MAKE RASPBERRY CAKE
From food52.com
- Add raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk frequently and cook until the raspberries start to break down, about 4-6 minutes.
- Slowly add 1/2 cup of the hot raspberry mixture to the egg yolk/cornstarch mixture. Whisk continuously so you don't scramble the egg yolks.
- Return the tempered mixture back into the saucepan and cook until the mixture bubbles and thickens, whisking constantly, about 1 minute.
- Pour the raspberry mixture through a fine mesh strainer set over the bowl with gelatin, pressing the solids with a spatula until all that remains are the seeds.
- Heat the seedless raspberry jam in another small bowl in the microwave, 30 seconds at a time, until the jam is nice a fluid.
- CAKE: Preheat the oven to 350 degrees. Lightly grease an 8" square and 8" round cake pan. Cut parchment paper to fit the bottom of each pan and lightly grease the parchment paper as well.
RASPBERRY CHARLOTTE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
4.8/5 (9)Servings 12-16
RASPBERRY CHARLOTTE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
RASPBERRY CHARLOTTE RUSSE - WAITROSE
From waitrose.com
RASPBERRY CHARLOTTE RECIPE - CHATELAINE
From chatelaine.com
RASPBERRY CHARLOTTE | COOKSTR.COM
From cookstr.com
CHARLOTTE ROYALE CAKE RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
RASPBERRY CHARLOTTE (CHARLOTTE à LA FRAMBOISE) | SAVEUR
From saveur.com
- Make the cake: Preheat oven to 400°. Butter a 9" springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow.
- Make the filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes.
- Press cooked raspberries through a sieve set over a bowl to catch purée. Return 2 cups purée to pan, reserving the remaining purée for sauce, and set over low heat.
- Assemble the Charlotte: Unmold cake and discard parchment. Slice cake in half crosswise, then return bottom cake layer to pan with ring reattached.
- Make the sauce: Combine reserved raspberry purée, superfine sugar, lemon juice, and remaining eau-de-vie in a bowl and stir until sugar has dissolved.
DESSERT | FIREBIRDS WOOD FIRED GRILL
From firebirdsrestaurants.com
DINNER MENU - FIREBIRDS WOOD FIRED GRILL | STEAKS & SEAFOOD
From firebirdsrestaurants.com
15 DECADENT EASY-TO-MAKE RECIPES TO MAKE THIS WEEK - MSN
From msn.com
PETIT FOURS | THEBLUECAKECOMPANY
From thebluecakecompany.com
WEEKEND RECIPE: RASPBERRY CHARLOTTE RECIPE | KCET
CHARLOTTE ROYALE CAKE - SUGARHERO
From sugarhero.com
MARY BERRY'S CHARLOTTE ROYALE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
RASPBERRY CHARLOTTE RECIPE – FINALLY! :) - LILI'S CAKES
From liliscakes.com
RASPBERRY CHARLOTTE CAKE RECIPE - TOTS FAMILY
From totsfamily.com
RASPBERRY CHARLOTTE EXPRESS | TASTEMADE
From tastemade.com
#time-to-make #course #main-ingredient #preparation #for-large-groups #desserts #fruit #berries #raspberries #number-of-servings
You'll also love