Chilled Apple Charlotte With Raspberry Sauce Recipes

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

CHARLOTTE RUSSE WITH RASPBERRIES

Steps:

• Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
• Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
• Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
• Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.

APPLE CHARLOTTE

Steps:

• In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
• In a separate bowl, mix together apples and lemon zest.
• Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
• For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.

APPLE CHARLOTTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
• In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.

QUICK RASPBERRY CHARLOTTE

Steps:

• Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
• Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
• Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
• Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
• Serve charlotte with remaining raspberry sauce.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

BRIOCHE APPLE CHARLOTTE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375 degrees.
• Peel and core apples and cut into one-quarter-inch slices. Melt two tablespoons butter in saucepan and add apples with lemon juice and lemon peel. Add two to three tablespoons sugar (the amount depends upon the sweetness of the apples) and cook the apples over gentle heat. They will get soft. Cook until puree is stiff enough to hold its shape.
• Meanwhile, melt remaining butter in saucepan and skim off foam.
• Remove crusts from bread, dip slices of bread into butter and with them line sides and bottom of an oven-proof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
• Arrange apples in layers in dish (it can be prepared ahead to this point) and top with remaining bread. Bake uncovered for one hour.
• Make sauce. Cook raspberries with the sugar for five to 10 minutes, or until soft, and strain through a sieve. Place in a small bowl.
• Cool charlotte for about 10 minutes and serve with raspberry sauce. Heavy cream or creme fraiche is good passed around with this, too.

RUSSIAN APPLE CHARLOTTE

Steps:

• In a large bowl, combine apple slices, bread crumbs and raisins or cranberries.
• In another bowl, beat eggs, egg yolks and sugar. Add cream and continue to beat until well blended.
• Pour egg mixture over bread mixture, stir and let stand for at least 10 minutes, until liquid has been absorbed and raisins are plump. Spoon 1/3 of the mixture into a well-greased 9x9 pan or mould. Press down to fill any spaces. Sprinkle 1 teaspoons cinnamon evenly over top.
• Add half of the remaining bread mixture. Sprinkle with another teaspoons of cinnamon. Add remaininig bread mixture and cinnamon, and press down firmly so that everything fits tightly.
• Bake in a 350F oven for 1 hour. Remove form, oven and let stand for 20 minutes before serving.
• Cut into 3-inch squares and serve, topped with a spoonful or two of melted jam. Sprinkle with walnuts. Whipped cream is also optional.

SLOW-COOKER APPLE RASPBERRY SAUCE

Steps:

• Combine apples, raspberries, water, brown sugar, cinnamon, and nutmeg in a slow cooker crock.
• Cook on Low until apples can easily be mashed, about 6 hours.

CHARLOTTE RUSSE WITH RASPBERRY SAUCE

Steps:

• Dissolve gelatin in cold water placed over boiling water; cool. Whip cream until nearly stiff; put in refrigerator. Beat egg whites with salt. Gradually add 3 tablespoons sugar; beat until very stiff and refrigerate. Beat egg yolks, add 2 tablespoons sugar and beat until light and fluffy. Add cooled gelatin to egg yolks, then add rum. Fold in egg whites, then fold in whipped cream. Put 3 ladyfinger pieces in each sherbet glass (work fast); fill each glass with charlotte. Refrigerate 3 - 4 hours or overnight. Top with Raspberry Sauce just before serving. Raspberry Sauce: Add a little water to berries and bring to a boil. Press through a strainer to remove seeds and return to stove. Mix sugar and cornstarch; add a little water to make a paste. Stir into boiling berries and cook a few minutes. Cool and refrigerate till serving time.

APPLE CHARLOTTES

Steps:

• Preheat oven to 180°C (350°F). Brush six 1-cup capacity ovenproof dishes with melted butter. Place apple in pan with brown sugar, cinnamon and enough water to cover. Cook until tender; drain and cool.
• Using a biscuit cutter, cut 12 rounds from bread slices to fit top and base of each dish. Cut remaining slices into fingers 2cm (3/4 inch) wide; trim to fit height of each dish. Dip six rounds in melted butter and place in base of dishes. Dip each finger of bread into melted butter and press around sides of dish vertically, overlapping a little.
• Fill each bread-lined dish with the cooked apple;top with last rounds of butter dipped bread. Place on baking tray; bake 20 minutes. Turn onto plates and serve warm with jam sauce and ice cream and/or cream.
• To make Jam Sauce: Place sauce ingredients in small pan; bring to boil and simmer for 15 minutes. Strain and serve hot.

GRANDMA'S APPLE CHARLOTTES

Steps:

• Preheat oven to 400F.
• Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
• Mix all 3 parts together well.
• Flour cutting board and roll dough out thinly.
• Cut out small circles for the tops and large circles for the base.
• Place large circles in muffin tins.
• Add 1 tbs of apple sauce to each tin.
• Add tops, seal with fingers or fork.
• Score the tops with knife or fork.
• Bake for 12 minutes.
• While cooling, sprinkle with icing sugar.

EASY APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
• Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
• Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
• Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

RASPBERRY CHARLOTTE

Steps:

• Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
• Add sugar; stir until dissolved.
• Sprinkle gelatin over juice in a medium saucepan.
• Let stand 1 minute.
• Then stir over medium heat until gelatin dissolves.
• Add half the puree; heat until warm.
• Stir into puree in bowl.
• Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
• Meanwhile lightly coat an 8 or 9" Springform pan with nonstick spray.
• Dust with sugar; shake out excess.
• Lay strips of ladyfingers, rounded sides out, around inside of pan.
• Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
• Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
• Remove 1 cup and reserve.
• Fold remaining whipped cream into raspberry puree until blended.
• Remove 1 cup; reserve.
• Spread remaining raspberry cream evenly in prepared pan.
• Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
• Scrape on top of first mixture; spread carefully into an even layer.
• Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
• UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
• Refrigerate until serving.

CHILLED APPLE CHARLOTTE WITH RASPBERRY SAUCE

Steps:

• Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
• Trim ladyfingers even with top of mold; reserve trimmings.
• Quarter 4 apples and remove cores.
• Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
• Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
• Reduce heat and simmer 5 minutes.
• Add apple quarters and simmer until tender, about 10 minutes.
• Cool in syrup.
• Drain apples, reserving vanilla bean for another use.
• Finely dice half of poached apples.
• Drain in strainer.
• Thinly slice remaining poached apples.
• Halve remaining uncooked apples and thinly slice.
• Transfer to a large skillet.
• Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
• Puree in blender until smooth.
• Cool completely.
• For filling: Bring milk and vanilla bean to boil in large saucepan.
• Remove from heat and let stand 15 minutes.
• Remove vanilla bean and reserve for another use.
• Return milk to boil.
• Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
• Gradually whisk in milk.
• Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
• Sprinkle gelatin over water in small bowl to soften.
• Set in pan of simmering water and stir until dissolved.
• Stir into hot custard.
• Mix in diced apples and apple puree.
• Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
• Immediately fold in whipped cream and Calvados.
• Spoon into prepared mold.
• Sprinkle with ladyfinger trimmings.
• Remove from heat and let stand 15 minutes.
• Remove vanilla bean and reserve for another use.
• Return milk to boil.
• Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
• Gradually whisk in milk.
• Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
• Sprinkle gelatin over water in small bowl to soften.
• Set in pan of simmering water and stir until dissolved.
• Stir into hot custard.
• Mix in diced apples and apple puree.
• Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
• Immediately fold in whipped cream and Calvados.
• Spoon into prepared mold.
• Sprinkle with ladyfinger trimmings.
• Refrigerate until firm, atleast 2 hours.
• (can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
• Strain and chill until ready to serve.
• (can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
• One hour before serving, unmold charlotte onto platter.
• Arrange poached apple slices in circle on top, overlapping slightly.
• Spoon Chantilly into pastry bag fitted with medium star tip.
• Pipe rosettes decoratively along base and up sides of charlotte.
• Set violets on rosettes.
• To serve: Spoon raspberry sauce onto plates.
• Cut charlotte into thin slices.
• Set slice on each plate.
• Garnish with sauce and remaining poached apple slices.