Charlotte Russe Recipes

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CHARLOTTE RUSSE DE RASPBERRY



Charlotte Russe de Raspberry image

Here's a delicious do-ahead dessert, a showstopper designed for serving a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 12

Number Of Ingredients 13

18 ladyfingers
1/4 cup orange-flavored liqueur
2/3 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
3 tablespoons lemon juice
1 (10-oz.) pkg. frozen raspberries in syrup, thawed
1 pint (2 cups) whipping cream, whipped
1 tablespoon butter
1/2 cup sliced almonds
2 tablespoons sugar
1/2 cup whipping cream
2 tablespoons powdered sugar

Steps:

  • Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
  • In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
  • Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
  • Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
  • In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 23 g

CHARLOTTE RUSSE



Charlotte Russe image

A traditional Christmas dessert at our house. Very rich but light - the perfect ending to a big meal. You can make it with any variation (change the cookie and the extract) but the "traditional" one is listed below. (And the lady fingers should be the fluffy soft kind - not the hard Italian ones.)

Provided by josephinewillis

Categories     Dessert

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 dozen ladyfingers
3 1/2 ounces gelatin
7 ounces sugar
1/2 cup milk
1 pint heavy cream
6 egg whites
1/4 teaspoon vanilla

Steps:

  • Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
  • Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
  • Beat the egg whites until frothy.
  • In a separate bowl, whip the cream until thick but not stiff.
  • Fold in the sugar.
  • Fold in the vanilla.
  • Fold in the egg whites.
  • In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
  • Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.

Nutrition Facts : Calories 647.7, Fat 34.2, SaturatedFat 20.1, Cholesterol 208.8, Sodium 191.9, Carbohydrate 62.8, Fiber 0.4, Sugar 44.5, Protein 24.5

LEMON CHARLOTTE RUSSE



Lemon Charlotte Russe image

This is a very light dessert to follow a heavy meal. Unlike similar recipes, it does not call for Jell-O (and all the additives you'll find therein) but for unflavored gelatin, lemons and lemon peel. The active work time is about forty minutes, depending on how long you leave things to cool -- but there is no baking involved.

Provided by greenery

Categories     Dessert

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 8

18 ladyfingers
1/4 ounce unflavored gelatin (one envelope)
1/2 cup lemon juice (fresh squeezed)
4 eggs, separated
1/4 teaspoon salt
1 tablespoon lemon peel (finely grated)
1 cup heavy cream, whipped
1 cup sugar

Steps:

  • Line bottom and sides of 9 inch springform pan with ladyfingers.
  • Soften gelatine in lemon juice.
  • On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
  • Gradually beat in gelatine mixture.
  • Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
  • Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
  • In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
  • Beat egg whites over simmering water until soft peaks form.
  • Remove from heat and let cool.
  • Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
  • Spoon into ladyfinger-lined pan.
  • Chill for 3 hours or overnight.
  • Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).

Nutrition Facts : Calories 266.9, Fat 12.6, SaturatedFat 6.8, Cholesterol 189.5, Sodium 125.8, Carbohydrate 33.8, Fiber 0.3, Sugar 25.5, Protein 5.8

CHARLOTTE RUSSE



Charlotte Russe image

Provided by Julia Reed

Categories     dessert, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup milk
2 tablespoons unflavored gelatin
4 cups heavy cream
1 1/2 cups sugar
5 eggs, separated
1/2 cup bourbon or brandy

Steps:

  • Place milk in a small saucepan and sprinkle with the gelatin. Set aside for 5 minutes to soften and heat over low heat until dissolved. Set aside to cool.
  • In a large bowl, beat the cream with 1 cup of the sugar until firm peaks form when beaters are raised. Set aside.
  • Place egg yolks in a large bowl and gradually beat in remaining sugar. Beat at high speed several minutes, until mixture is thick and pale yellow. Stir in gelatin and bourbon. With a rubber spatula, fold in 1 1/84 of the cream to lighten the mixture; then fold in the remaining cream.
  • In another large bowl, with clean beaters, beat egg whites until soft peaks form when beaters are raised; fold into cream mixture. Line an 8-cup charlotte mold with ladyfingers (preferably homemade), spoon in the cream mixture and chill until set.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 38 grams, Protein 6 grams, SaturatedFat 23 grams, Sodium 75 milligrams, Sugar 33 grams, TransFat 0 grams

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