FRUITY SUMMER CHARLOTTE
An easy and healthy pudding bursting with summer flavour, perfect for a family treat
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.
- Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.
Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 43 milligram of sodium
APPLE CHARLOTTE
Rustle up a classic apple Charlotte for dessert. With a soft centre of caramelised apples and a bread and butter casing, it's delicious with custard or ice cream
Provided by Liberty Mendez
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
- Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
- To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
- Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
- Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
RHUBARB CHARLOTTE
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut enough rhubarb into 1/4-inch-thick slices to measure 6 cups, reserving remainder for another use. Cook rhubarb, granulated sugar, and lemon juice in a large heavy saucepan over moderately high heat, stirring occasionally, until rhubarb exudes juices. Reduce heat and simmer, stirring occasionally, until rhubarb falls apart and is reduced to about 2 cups, 25 to 30 minutes. Cool to room temperature.
- While rhubarb simmers, brush flat side of ladyfingers with kirsch. Lightly oil mold and line with 2 (24-inch-long) crisscrossed sheets of plastic wrap, letting excess hang over side. Line side and bottom of mold with some of ladyfingers, flat sides facing inward and trimming bottom ones to fit snugly.
- Beat together cream and confectioners sugar until it just holds stiff peaks. Spoon half of rhubarb into mold, smoothing top, and spoon half of cream over it, smoothing top. Cover cream with 1 layer of ladyfingers. Repeat layering with remaining rhubarb, cream, and ladyfingers.
- Fold plastic wrap to cover charlotte and weight with a flat-bottomed dish filled with a 2-lb weight. Chill charlotte 1 day.
- Remove weight and dish. Unfold plastic wrap and invert a platter over mold. Invert charlotte onto platter, using plastic wrap to loosen charlotte.
More about "spring fruit charlotte recipes"
PRETTY FRESH FRUIT CHARLOTTE – BAKING LIKE A CHEF
From bakinglikeachef.com
Reviews 12Total Time 2 hrs 30 minsCategory CakesCalories 446 per serving
- cover a 6 inches/15 cm round stainless steel cutter with doubled plastic film, making a plastic bottom, and put it aside. Soak gelatin in cold water for 10 minutes. In a saucepan, place the whole berries and half of the sugar. Heat the mixture over low heat for about 5 to 10 minutes, stirring from time to time. Add the rest of the sugar mixed with potato starch, stirring constantly, and let boil for 1 minute. Remove the saucepan from heat and stir in the drained gelatin. Pour the confit into the ring and freeze for 3 hours.
- preheat the oven to 340 degrees F/170 C. Using a flour sifter, sift flour, and potato starch. Separate egg whites from egg yolks with an egg separator and reserve the whites. Using an electric mixer in a bowl beat egg whites and gradually add the rest of the sugar until glossy. In a separate bowl, whisk yolks with half of the sugar until whitish. Then add the beaten egg whites to the egg yolks/sugar mixture. Add the dry sifted mixture (flour and starch) in several times and mix it with a rubber spatula. Add red food color as much as you wish and gently mix. Line a baking sheet parchment paper and spread the dough to the thickness of about 1/5 inches/5 mm with a bent spatula. Bake for about 10 minutes and let it cool.
- Invert the baked biscuit on a sheet of parchment paper and remove the parchment paper from its bottom. Cut a biscuit disk of 6.7 inches/17 cm in diameter (use a cake ring or a plate) and strips of 2 inches/5 cm wide. Line a mousse cake mold adjusted to 7 1/2 inches/19 cm in diameter with an acetate cake collar and place it on parchment. Cover the inside edges of the mold with strips and place the biscuit disk at the bottom of the cake mold (it has to fit inside the lined mold perfectly).
- soak gelatin in cold water for 10 minutes. Whisk whipping cream to get the whipped cream and refrigerate. In a saucepan, bring sugar and water to a boil. In a separate bowl, beat egg yolks with an electric mixer. Add the hot sugar syrup to the yolks, whisking constantly. Then add the drained gelatin while the mixture is hot and continue to beat until the preparation completely cools down. Add farm cottage cheese and mix with a rubber spatula. Finish by adding the whipped cream and whisk with a hand whisk. Transfer the mouse in a pastry bag fitted with Ateco plain pastry tip 806.
30 BEST SPRING FRUIT DESSERT RECIPES & IDEAS - FOOD …
From foodnetwork.com
Author By
FRESH FRUIT CHARLOTTE | IMPERIAL SUGAR
From imperialsugar.com
Servings 10-12Estimated Reading Time 2 minsCategory Cakes & Cupcakes
FRESH SPRING DESSERT: TRY MAKING A CHARLOTTE! | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
SPRING FRUIT CHARLOTTE - CHAMPSDIET.COM
From champsdiet.com
FRESH FRUIT CHARLOTTE | DIXIE CRYSTALS
From dixiecrystals.com
EASY LEMON CHARLOTTE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY STRAWBERRY CHARLOTTE - DANI'S COOKINGS
CHARLOTTE RECIPES - BBC FOOD
From bbc.co.uk
SPRING FRUIT CHARLOTTE RECIPE - COOKEATSHARE
From cookeatshare.com
SPRING FRUIT CHARLOTTE RECIPE | PAMPERED CHEF RECIPES - PINTEREST
From pinterest.com
SPRING FRUIT CHARLOTTE RECIPE - EASY RECIPES
From recipegoulash.cc
SPRING FRUIT CHARLOTTE RECIPE | PAMPERED CHEF RECIPES - PINTEREST
From pinterest.com
12 SPRING RECIPES THAT OUR FOOD EDITORS LOVE - MARTHA STEWART
From marthastewart.com
HOW TO MAKE NO-BAKE FRESH FRUIT CHARLOTTE - YOUTUBE
From youtube.com
RECIPE: EASY, FAST PEA, ASPARAGUS AND FAVA BEAN SALAD - CHARLOTTE …
From charlotteobserver.com
FRENCH STRAWBERRY AND VANILLA CHARLOTTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #cobblers-and-crisps #breakfast #desserts #fruit #french #oven #european #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-in-something #berries #blueberries #pitted-fruit #cherries #peaches #brunch #equipment
You'll also love