Mini Lemon Blueberry Charlottes Recipes

WILD BLUEBERRY CHARLOTTE

Wild Blueberry Charlotte image

This classic dessert begins with a mould lined with ladyfingers. With this recipe, you don't have to wait for the fresh blueberry season, it uses frozen wild blueberries, which can be found in the supermarket.

Provided by Chef mariajane

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup granulated sugar
1/3 cup water
2 1/2 cups frozen wild blueberries
1 (7 g) envelope unflavored gelatin
1 cup creme fraiche or 1 cup sour cream
2/3 cup whipping cream
12 thin french-style ladyfinger cookies
fresh mint leaves

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.

Nutrition Facts : Calories 585.7, Fat 40, SaturatedFat 23.9, Cholesterol 208.8, Sodium 91.3, Carbohydrate 52.5, Fiber 2.5, Sugar 34.3, Protein 7.7

MINI LEMON BLUEBERRY CAKES

Mini Lemon Blueberry Cakes image

This recipe is slightly modified from one I found on the internet about 8 yeas ago. It was credited to a bed and breakfast in the gorgeous little town of Cape May, New Jersey. The scent of these sweet, moist little cakes is just what you'd imagine wafting through the air as you awake on a lazy summer morning at a cozy little B&B on the beach. Yummm... It's one of 2 recipes I've used for years when I want to bake something predictably delicious. www.3zestylemons.com

Provided by 3 Zesty Lemons

Categories Breads

Time 1h

Yield 4-6 small cakes

Number Of Ingredients 9

Ingredients

3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 teaspoons lemon extract
2 1/4 cups sugar
6 eggs
1 cup sour cream
1 1/2 cups blueberries

Steps:

Preheat oven to 350 degrees F.
Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.

Nutrition Facts : Calories 1438.4, Fat 65.6, SaturatedFat 38.3, Cholesterol 430.9, Sodium 930.7, Carbohydrate 194.3, Fiber 3.9, Sugar 120.4, Protein 21.2

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