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Recipe
Raspberry and Vanilla Cream Charlotte
Print Full
3 X 5
4 X 6
Source:
Cooking.com
Recipe
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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)
ladyfinger
s (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 yolk
s
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:
2g
Carbohydrates, Total:
50g
Sodium:
133mg
% Cal. from Fat:
43%
Cholesterol:
333mg
Protein:
11g
Recipe error? Contact customer service.
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