Strawberry Ice Cream Charlotte Recipes
STRAWBERRY CHARLOTTE
A cold dessert with strawberry cream and ladyfingers. It is rumoured that this recipe was created by a french chef in the United States but there is another story telling that it was made by another famous french chef in Paris!
Provided by Chef Mommie
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
- Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
- Beat the cream.
- Line the sides of a cylindrical mold with ladyfingers.
- Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
- Cover with wraxed paper and refrigerate for 8 hours.
- Reverse dessert into a serving dish. Decorate with fresh strawberries.
Nutrition Facts : Calories 542.3, Fat 42.6, SaturatedFat 24.8, Cholesterol 387.6, Sodium 49, Carbohydrate 37.4, Fiber 3, Sugar 29.5, Protein 6.3
STRAWBERRY ICE CREAM DESSERT
This pretty, refreshing treat has been served many times at our church showers. We just love it.-Teresa Ryherd, Fairbank, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack., In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm., Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 260 calories, Fat 14g fat (10g saturated fat), Cholesterol 24mg cholesterol, Sodium 222mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
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STRAWBERRY CHARLOTTE RECIPE | VINTAGE MIXER
From thevintagemixer.com
- Bloom (let dissolve) 3 sheets of gelatin in ice water. (you can find gelatin sheets at kitchen supply stores). Bring two cups of strawberry puree to a boil (bubbling in the center of the pot). Add the 1/2 cup sugar and bloomed gelatin to the puree and mix until dissolved. Cool over an ice bath until it is starting to hold its shape but still soft, stirring occasionally. Whip 1 cup of heavy cream over medium speed until soft peaks form, then fold into puree.
- Bloom 2 sheets of gelatin in ice water, Bring 1 cup of strawberry puree to a boil. Add 1/4 cup of sugar and bloomed gelatin to puree and mix until both have dissolved. Cool slightly and pour into a 6 inch cake pan lined with plastic wrap. (Spray the pan with Pam so the plastic will stick). Let sit in refrigerator or can be frozen to store which makes it easier to remove.
- Whisk 4 egg whites until frothy then add 1 cup of powdered sugar slowly to make a meringue. Whip to a medium peak, not too stiff or it will be dry. Add 4 egg yolks and 1/2 tsp vanilla, folding gently to not deflate the batter. Sift in 1 cup flour while egg mixture is still streaky and continue to fold gently until just combined. Right away, pipe the batter using a small #3 tip into two 6 inch round disks and the remaining batter into 3.5 inch lady fingers. Dust generously with powdered sugar and bake for 3-5 minutes at 350 degrees. The lady fingers should be white (not golden brown) and also bounce back.
- Line a 6 inch cake pan or springform with plastic wrap leaving a generous overhang. Place one of the lady finger disks on the bottom, upside down. Using about half of the Bavarian, pour it over the cake. Place a second piece of the cake over the Bavarian. Top the cake with the gelee. Fill the rest of the pan with the remaining Bavarian. Freeze the cake (when it is frozen you can use the excess plastic to lift it out of the pan). Place the cake on a stand, set the lady fingers around the outside of the cake and hold in place by tying with a decorative ribbon. Decorate the top of the Strawberry Charlotte with fresh strawberries and whipped cream.
STRAWBERRY CHARLOTTE | RICARDO
From ricardocuisine.com
- In a saucepan, bring 60 ml (1/4 cup) of water with the sugar and lemon juice to a boil, stirring until the sugar has dissolved. Add the remaining water.
- In a saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes. Add 125 ml (1/2 cup) of strawberry sauce, 180 ml (3/4 cup) of sugar and cook, stirring constantly, until the gelatin has dissolved. Let cool and stir in the remaining sauce.
- Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Line the edge with a strip of parchment paper.
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