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Raspberry and Vanilla Cream Charlotte

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Active Time:  30 Minutes
Total Time:  12 Hours 55 Minutes
Yield:  8 servings

Cooking.com Tip: Prepare this layered dessert in a traditional charlotte mold. This pail-shaped pan has flared sides that make unmolding the layers of whipped cream, custard and fruit a breeze.

RECIPE INGREDIENTS

30 (about) ladyfingers (see recipe)

2 teaspoons unflavored gelatin

1/2 cup plus 2 tablespoons whole milk

1/2 cup whipping cream

1/2 vanilla bean, split lengthwise

5 egg yolks

1/2 cup sugar

1/2 cup chilled whipping cream

1/2 cup chilled sour cream

1 basket raspberries

Other necessary recipes:
Lady Fingers

DIRECTIONS

Line bottom and sides of charlotte mold with ladyfingers. Sprinkle gelatin over 2 tablespoons milk in small bowl. Let stand until softened, about 5 minutes. Scald remaining 1/2 cup milk with 1/2 cup cream and vanilla bean in heavy medium saucepan.

Using electric mixer, beat egg yolks with sugar until ribbon forms. Gradually beat in milk mixture. Return mixture to saucepan and cook over medium heat until custard thickens to coat back of spoon, stirring constantly, about 6 minutes. Do not boil. Pour into large metal bowl. Remove vanilla bean. Add gelatin mixture and stir until dissolved. Scrape seeds from vanilla bean into custard. Let stand until cool but not set, about 20 minutes, stirring frequently.

Whip chilled cream in large bowl until peaks form. Fold sour cream, then whipped cream into custard. Pour 1/2 of custard into mold. Sprinkle with berries. Pour remaining custard over berries.

Cover custard with lady fingers. Cover with plastic and refrigerate until set, overnight. (Can be made up to 3 days ahead.) Unmold charlotte onto plate. Cut into wedges and serve with raspberry sauce if desired.

Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 8 servings

Calories:

419

Fat. Total:

20g

Fiber:

Carbohydrates, Total:

50g

Sodium:

133mg

% Cal. from Fat:

43%

Cholesterol:

333mg

Protein:

11g

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