| Cuisine: French | Type: Dessert | Serves: 8 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Package of lady fingers (~1/4 lb) 2 lbs. pears or 1 lb strawberries 1 tbs. fruit liquor 1/3 lb castor sugar 1/2 lb chocolate or raspberry puree Vanilla mousse: 5 eggs Scan 1/4 cup sugar 1 tsp. gelatin (5 leaves) 1/3 lb crème fraîche 2 cups milk 1 medium vanilla bean |
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Instructions:
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Make vanilla mousse first: 1. Boil the milk with a vanilla bean. 2. Separate the eggs. Cream the yolks with the sugar until thick. Put some of the eggs in the milk , then add milk to the eggs, and whisk together. Cook, stirring slowly and continuously over low heat until the mixture coats the back of a spoon. Off the heat, add the geatin dissolved in some water and the crème fraiche. To assemble the Charlotte: 1. Mix the fruit and sugar. 2. Dip the ladyfinger bisquits in a mixture of the alcohol and some water. Arrange the bisquits around the side and bottom of an 8" mold that is 5" to 6" deep. 3. Layer the fruit, the vanilla mousse, then a layer of bisquits. (Bisquit on bottom, then fruit, mousse, bisquit, fruit, mousse, then finish with another layer of bisquits. Refrigerate over night. Turn over and unmold to serve. Serve with hot chocolate sauce or if using strawberries serve with strawberry or raspberry puree. |
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Related recipes:
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None |
2001-03-10