Charlotte aux Framboises

An impressive dessert, Charlotte aux Framboises (shahr-lot oh fram-bwahz) takes a surprisingly short time to prepare. If

raspberries are not in season the frozen ones are equally good. If using frozen fruit allow it to thaw before pureeing.

28-30 sponge finger biscuits 4 oz. castor sugar 8 egg yolks

i oz. gelatine, dissolved in

1 tablespoons water Vz lb. fresh raspberries, hulled, washed and drained 1| pints double cream , stiffly whipped

Line the sides of a 3-pint mould with dampened greaseproof or waxed paper. Place a row of sponge fingers upright all

around the inside of the mould, with the curved sides of the biscuits against the side. Do not line the bottom of the mould with biscuits.

In a large mixing bowl beat the sugar into the egg yolks with a wire whisk. Continue beating until the mixture is pale

yellow and will form a ribbon trail on itself when the whisk is lifted.

Place the mixing bowl over a saucepan of just-simmering water and continue beating, over moderate heat, until the mixture

is thick and hot.

Remove the mixing bowl from the heat and stand it in a basin of cold water. Add the dissolved gelatine. Continue to beat the mixture until it is cold. Place the bowl in the refrigerator and leave it to chill for at least 30 minutes.

Sieve 1 pound of the berries into a small bowl and measure out 16 fluid ounces of puree. Place the puree in the refrigerator to chill.

With a metal spoon, fold the chilled berry puree into the chilled egg yolk mixture. Add 1 pint of the cream and stir until

well blended.

Pour the mixture into the lined mould and arrange the remaining sponge fingers over the top to completely cover the mould.

Trim off any protruding sponge fingers.

Cover the mould with greaseproof or waxed paper and refrigerate for at least 6 hours or overnight.

When you are ready to serve the Charlotte, remove the paper from the top and run a knife around the edge of the mould.

Place a serving dish over the mould and reverse the two, giving a sharp shake. The Charlotte should slide out easily on to the dish. Decorate with the remaining berries and cream.

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