Pêche Framboise Charlotte Recipe 445

PEAR CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F.
• Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
• Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
• Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
• Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
• Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
• Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
• Top each with a dollop of creme fraiche.
• Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
• creamy. Set aside.
• Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
• Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

PEACH CHARLOTTE

Steps:

• Filling:.
• In saucepan, stir sugar and cornstarch. Gradually whisk in milk. Heat over medium-high heat, slowly stirring, until mixture comes to boiling, 3 minutes; boil until very thick, 1 minute.
• In bowl, lightly beat yolks. Stir 1/3 cup of hot milk mixture into yolks. Stir yolk mixture into milk mixture in pan; cook over medium-low heat, stirring, until instant-read thermometer registers 160, about 4 minutes.
• Scrape into bowl. Stir in almond extract. Place plastic wrap directly on surface; let cool. Refrigerate until very thick, 45 minute.
• Charlotte:.
• Line bottom of 9in springform pan with foil. Coat foil and sides of pan with cooking spray. Stand landyfinger halves upright around side of pan. Line bottom with halves, tearing into pieces to fit.
• Thinly slice 2 peach halves for garnish and reserve. Place remaining halves, cut side down, in bottom of pan on top of fingers. Spoon filling over peaches.
• Pour schnapps into small saucepan. Sprinkle gelatin over top. Let stand 5 minutes to soften. Gently heat over low heat until gelatin dissolves completely. Let cool.
• In large bowl, beat the cream until foamy. Gradually beat in sugar until very soft peaks form. Beat in vanilla and gelatin mixture and continue to beat until stiff peaks form.
• Spoon whipped cream over filling in pan. Arange reserved peach slices around edge. Cover and refrigerate for 4 hours or overnight.

CHOCOLATE FRAMBOISE

Steps:

• Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
• Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
• Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
• Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.

PêCHE-FRAMBOISE CHARLOTTE RECIPE - (4.4/5)

Steps:

• 1. All of the lady fingers are dipped in a mixture of orange juice, apple juice, and cognac (brandy made in the city of Cognac, France). The lady fingers are completely dry, so this moisture is crucial and all those flavors are soaked up into the lady finger, it's delicious! 2. While dipping all the lady fingers, they are arranged in a tall 8-inch cake pan to cover the entire area. 3. Now that we have the outside of our cake prepared, it's time for the filling. For this, we need about 1.5 cups of fresh raspberries and 1.5 cup of chopped peaches(about 4-5 peaches). 4.In a small saucepan, add 1/4 cup of cold cream and packet of gelatin. Let sit until softened, then place over medium heat and stir until gelatin is dissolved. Remove from heat and cool. 5.While cooling, whip up about 1 3/4 cups of cream and add to fruit mixture. 6.When gelatin mixture is cool add to fruit and whip cream. 7. Place half of filling in the shell of lady fingers, then a complete layer of lady fingers and finish with the rest of the filling. 8.Place in the fridge for AT LEAST 4 hours, best if made the day before. 9. Before serving, remove from the fridge and pan. Then, add some puréed raspberries and sliced peaches. Et voila, you have a Peach-Raspberry Charlotte!