Charlotte russe
The muse of the Consulate | Curiosities
In English invention, the name of this cake is a tribute to Queen Charlotte, wife of George III (1762-1830). Originally it is a rather rustic dessert, made with bread crumbs and stuffed with apple marmalade as the famous chef Careme-mechanic will elegantly transformed into a building constructed of gourmet cookies.
Go for a mold and garnish with the walls with biscuits and fill the mold with whipped cream, and wrap the mold with ice. Just before serving lightly rubbed the mold, the reverse on a flat spell in the charlotte, and it is served immediately.
1. Prepare the bottom of the charlotte mold in the lining of biscuits (there are about 6 cookies for the bottom and 11 edges)
2. Stir the cold custard with gelatin and let it take.
3. Meanwhile, let soak the candied fruit and raisins in the rum.
4. Mount the cream into whipped cream.
5. Mix the custard becomes firm gently with fruits and grapes, then with the cream. Pour into the mold. Close the top of the mold with crackers (about 7).
6. The preparation should remain at least three hours in the refrigerator before serving.
A raspberry sauce accompanied the charlotte can.
Serves 4
- 15 cl of cream
- Lady fingers (about 25)
- 50 cl of custard (that you can buy ready)
- 10 g of gelatin
Optional:
. 80 g of candied fruit
. 50 g of raisins
. 10 cl of rum to macerate the fruit and grapes
PERIGORD, A.-B., The Treasure of the cook and hostess, Paris, Font printers, 1852, p. 98-99
