CHARLOTTE RUSSE WITH RASPBERRIES
Provided by Alex Guarnaschelli
Categories dessert
Time 20m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
- Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
- Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
- Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.
DREAMY ORANGE CHARLOTTE
Having a rich, hearty holiday feast? Here's the perfect finale. It has a light, airy texture and refreshing citrus flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is completely dissolved. Stir in the orange juice, sugar, lemon juice, orange liqueur and orange zest until sugar is dissolved. Refrigerate until thickened, about 1 hour., Fold in whipped cream and cake cubes. Transfer to a greased 11x7-in. dish. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 251 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE CHARLOTTE
"Mom prepared this light and fluffy citrus dessert whenever Dad grilled outdoors," recalls field editor Sue Gronholz of Beaver Dam, Wisconsin. "It gave our meals a fresh-tasting finish!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange zest and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form., When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with cooking spray. Pour mixture into pan; chill overnight. , Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.
Nutrition Facts : Calories 297 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 23mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
ORANGE CHARLOTTE RUSSE
This is an elegant,airy dessert adapted from Please Help Yourself!, a recipe book for buffets and entertaining by Robert Ackart.
Provided by Cooking Beast
Categories Gelatin
Time 7h40m
Yield 1 dessert, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
- 2. In the top of a double boiler, blend the gelatin and sugar.
- 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
- 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
- 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.
Nutrition Facts : Calories 429.9, Fat 23.9, SaturatedFat 13.6, Cholesterol 220.3, Sodium 82.3, Carbohydrate 47.4, Fiber 0.8, Sugar 35.3, Protein 8.2
PUMPKIN CHARLOTTE ROYALE
This stunning dessert is perfect for the holiday season. Pumpkin adds richness to the Swiss roll cake and creamy mousse center, while the warming flavors of pumpkin pie spice permeate the cake, mousse and cream cheese filling.
Provided by Food Network Kitchen
Categories dessert
Time 6h15m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round.
- Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
- Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
- Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
- Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
- For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
- When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
- To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
- Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
- Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
- For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
- Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
- When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
- Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
- To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.
CHARLOTTE RUSSE WITH RASPBERRIES
I got this out of the Food Network magazine, haven't tried it yet but it looked really good. Time does not include chilling time.
Provided by tammarie
Categories Dessert
Time 1h
Yield 1 dessert, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
- Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
- Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly wit a rubber spatula, until smooth and custardlike, 3-5 minutes.
- Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
- Remove the bowl from the pot and whisk in the gelatin mixture until smooth.
- Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
- Line the walls of an 8" springform pan with ladyfingers, standing them up (trim the bottoms if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir.
- Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
- Carefully fill the pan with the chocolate cream.
- Refrigerate until set, at least 3 hours.
- Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon powdered sugar in a bowl, then arrange the berries on top of the cake.
Nutrition Facts : Calories 472.2, Fat 27.7, SaturatedFat 15.3, Cholesterol 337.6, Sodium 145.2, Carbohydrate 43.8, Fiber 4.6, Sugar 27.2, Protein 17.4
More about "orange charlotte russe food"
CHARLOTTE RUSSE CAKE- CLASSIC EUROPEAN RECIPE(NO BAKE)
From thebossykitchen.com
4.5/5 (53)Total Time 2 hrs 30 minsCategory Cakes And EntremetsCalories 462 per serving
- Remove from the stove and flavor the syrup with rum extract. (do not add the rum extract while simmering the syrup as the flavor will dissipate)
WHAT IS A CHARLOTTE RUSSE? 8 DELICIOUS CLASSIC CHARLOTTE ...
From clickamericana.com
4.5/5 (8)Estimated Reading Time 7 minsServings 4Calories 198 per serving
TEN OF THE VERY BEST CHARLOTTE CAKE RECIPES AND HOW TO ...
From theverybesttop10.com
Estimated Reading Time 3 mins
CHARLOTTE (CAKE) - WIKIPEDIA
From en.wikipedia.org
Main ingredients Bread, sponge cake or …Alternative names Ice-box cakePlace of origin England?, France? Serving temperature Hot or cold
CHOCOLATE CHARLOTTE RUSSE - CHOCOLATE DESSERT RECIPE
From goodhousekeeping.com
Servings 8Total Time 35 minsCategory BakingCalories 510 per serving
- Remove from heat and cool for 10min. Meanwhile, clip in the base of a 20.5cm (8in) springform cake tin upside down, so there’s no lip.
- Put some water in a shallow dish. Working one at a time, dip biscuits into the water to soften, then arrange in a ring around the edge of the tin.
10 BEST CHARLOTTE RUSSE DESSERT RECIPES - YUMMLY
EPICURUS.COM RECIPES | ORANGE CHARLOTTE RUSSE
From epicurus.com
Servings 6Category Desserts
ORANGE CRANBERRY CHARLOTTE RUSSE - COOKING WITH CARLEE
From cookingwithcarlee.com
5/5 (4)Total Time 1 hr 35 minsCategory DessertCalories 408 per serving
10 BEST CHARLOTTE RUSSE DESSERT RECIPES | YUMMLY
ORANGE CHARLOTTE RUSSE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 6Cuisine AmericanCategory Desserts
PIN ON FOOD - PINTEREST
From pinterest.com
5/5 (5)Total Time 3 hrs 25 minsServings 10
THE GREAT BRITISH BAKE OFF: HOW TO MAKE A CHARLOTTE RUSSE
From telegraph.co.uk
CHARLOTTE à L’ORANGE FROM HOWS AND WHYS OF FRENCH COOKING ...
From app.ckbk.com
FRENCH PUMPKIN-CRANBERRY CHARLOTTE RUSSE - POSTGRAB-DIY
From postgrab.com
ORANGE CHARLOTTE RUSSE ~ BITE RIGHT
From biteright.blogspot.com
ORANGE CHARLOTTE RUSSE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
HOW TO MAKE CHARLOTTE RUSSE
From chestofbooks.com
CHARLOTTE RUSE - EBENEZER MAXWELL MANSION
From ebenezermaxwellmansion.org
RECIPES FROM TO KILL A MOCKINGBIRD - LEAFS AND LEAVES
From leafsandleaves.blogspot.com
CHARLOTTE RUSSE RECIPE BBC - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PINEAPPLE CHARLOTTE RUSSE RECIPE BY FIX.AND.FREEZE.FOODS ...
From ifood.tv
ORANGE CHARLOTTE | RICARDO
ORANGE CHARLOTTE RUSSE RECIPES
From tfrecipes.com
CHARLOTTE RUSSE WOMEN'S ORANGE FOR SALE | EBAY
From ebay.ca
CHARLOTTE MALAKOFF RECIPE RECIPE
From crecipe.com
CHARLOTTE RUSSE - THE DECADENT DIABETIC
From thedecadentdiabetic.com
QUICK CHARLOTTE RUSSE DESSERT RECIPES
From tfrecipes.com
FINE DESSERTS. PART 16
From chestofbooks.com
ORANGE CHARLOTTE RECIPE
From crecipe.com
FASHIONISTA ANDY IS WEARING A LIGHT ORANGE CHARLOTTE RUSSE ...
From pinterest.ca
CHOCOLATE CHARLOTTE RECIPE - EASY FRENCH FOOD
From easy-french-food.com
RECIPES CHARLOTTE RUSSE
From pinterest.com
TRADITIONAL CHARLOTTE RUSSE RECIPE - FOOD NEWS
From foodnewsnews.com
CHARLOTTE RUSSE
From charlotterusse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love