CHARLOTTE RUSSE
A traditional Christmas dessert at our house. Very rich but light - the perfect ending to a big meal. You can make it with any variation (change the cookie and the extract) but the "traditional" one is listed below. (And the lady fingers should be the fluffy soft kind - not the hard Italian ones.)
Provided by josephinewillis
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
- Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
- Beat the egg whites until frothy.
- In a separate bowl, whip the cream until thick but not stiff.
- Fold in the sugar.
- Fold in the vanilla.
- Fold in the egg whites.
- In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
- Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.
Nutrition Facts : Calories 647.7, Fat 34.2, SaturatedFat 20.1, Cholesterol 208.8, Sodium 191.9, Carbohydrate 62.8, Fiber 0.4, Sugar 44.5, Protein 24.5
CHARLOTTE RUSSE DESSERT
Feel like royalty with a Charlotte Russe Dessert named for Princess Charlotte of Wales. Our Charlotte Russe Dessert features strawberries and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Place half the ladyfingers on bottom of 9-inch springform pan, cutting as needed to completely cover bottom of pan. Stand remaining ladyfingers, rounded-sides out and flat-sides in, around edge of pan; set aside.
- Sprinkle gelatine over 1/2 cup milk in large bowl; let stand 1 min. Bring remaining milk and 1 cup sugar to boil in saucepan on medium heat, stirring constantly. Pour over gelatine mixture. Add vanilla; stir 5 min. or until gelatine is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring every 10 to 15 min.
- Beat gelatine mixture with mixer until light, fluffy and increased in volume. Add COOL WHIP; beat on low speed until blended. Pour into prepared pan. Refrigerate 4 hours or until set.
- Toss berries with remaining sugar; let stand 10 min., stirring occasionally. Spoon over dessert.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0.6422 g, Sugar 0 g, Protein 3 g
CHARLOTTE RUSSE
Steps:
- In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
- FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
- Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
- In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
- Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
- Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
- FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
- Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.
CHOCOLATE CHARLOTTE RUSSE
A very light, delicious dessert. For an added chocolate touch, dip one end of ladyfingers in melted chocolate. I found this recipe in Company's Coming "Chocolate Everything" cookbook. I have made this for several dinner parties and birthdays. It looks very festive if a ribbon is tied around the outside of the cake. Total preparation time includes refrigeration time.
Provided by J. Ko
Categories Gelatin
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
- Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
- Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
- cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
- NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.
Nutrition Facts : Calories 287.3, Fat 9.8, SaturatedFat 4.8, Cholesterol 201.5, Sodium 175.3, Carbohydrate 40.2, Fiber 1.1, Sugar 22.8, Protein 9.9
CHARLOTTE RUSSE (SHARLOTKA)
A truly regal dessert - a ladyfinger mold, filled with a luscious Bavarian cream, and topped with a fruit puree - created by the incomparable Antoine Careme for the Russian Czar Alexander I.
Provided by Witch Doctor
Categories Dessert
Time 5h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Lightly grease a 2 quart charlotte mold with light vegetable oil.
- Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
- Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
- To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
- Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
- Decorate with additional raspberries and serve with raspberry sauce.
- For the Bavarian Cream:.
- In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
- In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
- In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
- Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
- Beat the cream until it forms stiff peaks.
- In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
- Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
- For the Raspberry Sauce:.
- Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
- Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.
Nutrition Facts : Calories 517.6, Fat 28.8, SaturatedFat 16.2, Cholesterol 310.9, Sodium 131.7, Carbohydrate 52, Fiber 4.3, Sugar 33.3, Protein 15.3
CHARLOTTE RUSSE
Provided by Julia Reed
Categories dessert, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Place milk in a small saucepan and sprinkle with the gelatin. Set aside for 5 minutes to soften and heat over low heat until dissolved. Set aside to cool.
- In a large bowl, beat the cream with 1 cup of the sugar until firm peaks form when beaters are raised. Set aside.
- Place egg yolks in a large bowl and gradually beat in remaining sugar. Beat at high speed several minutes, until mixture is thick and pale yellow. Stir in gelatin and bourbon. With a rubber spatula, fold in 1 1/84 of the cream to lighten the mixture; then fold in the remaining cream.
- In another large bowl, with clean beaters, beat egg whites until soft peaks form when beaters are raised; fold into cream mixture. Line an 8-cup charlotte mold with ladyfingers (preferably homemade), spoon in the cream mixture and chill until set.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 38 grams, Protein 6 grams, SaturatedFat 23 grams, Sodium 75 milligrams, Sugar 33 grams, TransFat 0 grams
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