Sunday, May 17, 2009

Rasberry Charlotte

Yes, it was the French that came up with this
delightful dessert, as beautiful as it is tasty.
A Limoges box is pictured
preserved in porcelain by Chamart.
Try the easy recipe below, may not look as nice as the Limoges and certainly has more calories but is
sure to please!

Easy and Quick Recipe from Epicurious :

yield: Makes 6 servings
active time: 15 min
total time: 50 min

7 ounces savoiardi (crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1 1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream

Equipment: a 7- to 8-inch soufflé dish

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.

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