Pêche Framboise Charlotte Recipe 445

JULIA CHILD'S CHARLOTTE CHANTILLY, AUX FRAMBOISES

Steps:

• Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
• With an electric mixer fitted with a wire whisk gradually add the sugar to the egg yolks and the vanilla. Continue beating until the mixture is pale yellow, thick and forms a ribbon. This will take a few minutes.
• Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle in the sugar and continue to beat until stiff peaks are formed. Scoop a quarter of the egg whites into the egg yolk mixture with a quarter of the flour. Fold in with a spatula.
• Continue adding another quarter of the egg whites and a quarter of the flour until all is used up and just incorporated leaving your batter light and fluffy. Now scoop the batter into a pastry bag fitted round opening 1/2″ in diameter.
• Pipe the fingers out slowly making them 4″ long and 1 1/2″ wide. Sprinkle on the icing sugar. If it is too much you can turn the pan over and the excess will fall off but the fingers will stay on the tray. Try it, it really works!! Bake in the middle of the oven until very pale brown underneath their sugar coating for about 20 min.
• These can be served on their own or used in the dessert to follow.
• Wash and check over the raspberries. Run them through a fine sieve and into a bowl measuring out 1 1/4 cups of puree. Chill.
• Beat the sugar into the egg yolks with a wire attachment on an electric mixer and continue beating until the mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Now place the bowl over not quite simmering water and beat until the mixture had thickened into a cream and becomes too hot for your finger.
• Remove the bowl and set in now in a bowl of iced water and continue to beat until the mixture is cold again forming a slowly dissolving ribbon. Set aside and beat the cream until stiff peaks form. Fold the chilled raspberry puree into the egg yolk mixture and then fold in the whipped cream. Place the ladyfingers into the bottom of an individual serving dish and top with the raspberry filling.

PêCHE-FRAMBOISE CHARLOTTE RECIPE - (4.4/5)

Steps:

• 1. All of the lady fingers are dipped in a mixture of orange juice, apple juice, and cognac (brandy made in the city of Cognac, France). The lady fingers are completely dry, so this moisture is crucial and all those flavors are soaked up into the lady finger, it's delicious! 2. While dipping all the lady fingers, they are arranged in a tall 8-inch cake pan to cover the entire area. 3. Now that we have the outside of our cake prepared, it's time for the filling. For this, we need about 1.5 cups of fresh raspberries and 1.5 cup of chopped peaches(about 4-5 peaches). 4.In a small saucepan, add 1/4 cup of cold cream and packet of gelatin. Let sit until softened, then place over medium heat and stir until gelatin is dissolved. Remove from heat and cool. 5.While cooling, whip up about 1 3/4 cups of cream and add to fruit mixture. 6.When gelatin mixture is cool add to fruit and whip cream. 7. Place half of filling in the shell of lady fingers, then a complete layer of lady fingers and finish with the rest of the filling. 8.Place in the fridge for AT LEAST 4 hours, best if made the day before. 9. Before serving, remove from the fridge and pan. Then, add some puréed raspberries and sliced peaches. Et voila, you have a Peach-Raspberry Charlotte!