Blueberry Charlotte Recipes

CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

APPLE & BLACKBERRY CHARLOTTE

Steps:

• Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
• Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.

WILD BLUEBERRY CHARLOTTE

Steps:

• In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.
• Sprinkle gelatin over 1/4 cup water in a small saucepan.
• Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.
• Stir in creme fraiche.
• In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.
• Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.
• Cover and refrigerate for about 4 hours or until set.
• Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.

MINI LEMON BLUEBERRY CHARLOTTES

Steps:

• BEAT cream, sugar, lemon juice, lemon peel and vanilla in chilled medium bowl with electric mixer on medium speed until soft peaks form.
• CUT ladyfingers apart. Arrange 6 in each (1/2-cup) dessert cup, covering the bottom and extending above rim of cup. Spoon 1 tablespoon blueberry preserves, 2 tablespoons lemon cream and 1 tablespoon fresh blueberries into each. Repeat one time. Cover. Chill 1 hour.
• GARNISH each charlotte with mint sprigs.
• Recipe can be assembled, covered and chilled several hours before serving.

BLUEBERRY CHARLOTTE

Steps:

• Slice jelly roll into 1/2 inch slices.
• In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
• Set aside.
• In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
• Add lemonade and mix well.
• Add half the sugar to the gelatin mixture and stir until completely dissolved.
• Meanwhile beat whipping cream with remaining sugar until stiff.
• Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
• Spoon into jellyroll lined dish.
• Refrigerate over night.
• Loosen from bowl and invert on serving plate.
• Slice and serve.
• A blueberry sauce can be served as an accompaniment.