Marron Charlotte

A luxurious dessert, Marron Charlotte looks very impressive on the table. Serve it in small quantities as it is extremely rich.

7 fl. oz. milk

3 fl. oz. water

30 sponge finger biscuits

3 oz. sugar

2 oz. gelatine softened in

1 tablespoons water

5g oz. canned unsweetened chestnut puree

2 tablespoons orange-flavoured liqueur

4 oz. canned preserved chestnuts

10 fl. oz. double cream

Line the bottom of a 2-pint mould with a circle of greaseproof or waxed paper. Set aside.

In a small bowl, mix together 3 fluid ounces of the milk and the water. One by one, dip the sponge finger biscuits into the mixture, coating them well. Be careful not to saturate the biscuits or they will be soggy. Line the sides of the mould with the moistened biscuits , reserving the extra to use later. Trim the sponge fingers if they are higher than the mould.

Set the mould aside.

In a medium-sized saucepan, combine the sugar and the remaining milk. Add the gelatine. Set the pan over low heat and stir with a wooden spoon until the sugar and gelatine have dissolved. Add the chestnut puree and the orange-flavoured liqueur and stir until all the ingredients are blended.

Remove the pan from the heat and pour the contents into a medium-sized mixing bowl. Place the bowl in the refrigerator to chill for 30 minutes, or until the mixture is beginning to set.

Drain the preserved chestnuts, reserving the syrup. Chop the chestnuts coarsely and set aside.

In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff. Beat half the cream into the gelatine mixture. Fold in the remaining cream. Fold in the chopped chestnuts.

Spoon the mixture into the lined mould. Arrange the remaining sponge fingers over the top, to cover the mould

Charlotte is an impressive dessert. completely. 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, inverted, over the mould and reverse the two, giving a sharp shake. The charlotte should slide out easily on to the dish. Pour the reserved chestnut syrup over the top of the charlotte and serve at once.

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