Recipe
March 9, 2009
Fruited Charlotte Russe Recipe
Step 1: Line a 9″ springform pan with ladyfingers (see instructions below).
Step 2: In a small saucepan, whisk together milk, gelatin, pudding mix, sugar and vanilla. Cook over medium heat, stirring until mixture has the thick consistency of a custard sauce. Scrape into bowl and set in cold water bath to cool. Stir occasionally until custard is tepid.
Step 3: In a large bowl, beat whipping cream until fluffy (but not stiff). Gradually beat in sour cream. Fold in lemon zest and cooled custard mixture. Stir in half the berries. Scrape into ladyfinger-lined pan. Spread evenly. Cover loosely with plastic wrap. Chill about 2 hours, until filling is firm enough to slice. To serve, remove outer ring of pan. Mound remaining berries in middle of charlotte and dust with icing sugar.
How to line a springform pan with ladyfingers:
Ladyfingers (oblong sponge cakes with a vanilla flavour that are sold in supermarket bakery sections or cookie aisles) form the base of charlottes. Be sure to get the soft ladyfingers, not the crisp variety, since you will need to slice them.
Begin by creating the border. Stand ladyfingers around the edge of the pan, and slice off top ends so ladyfingers measure the height of the pan. Flip the ladyfingers around so the cut ends sit on the bottom of the pan and the rounded ends create a pretty curved edging at the top.
Next, lay ladyfingers in a single layer on the bottom of the pan, butting them snugly against the standing ladyfingers to help keep them vertical. Trim ladyfingers as needed to fit. Use trimmed edges to fill up any gaps. Pour in the filling to hold the ladyfingers in place.
Directions
Yield:
Step 1: Line a 9″ springform pan with ladyfingers (see instructions below).
Step 2: In a small saucepan, whisk together milk, gelatin, pudding mix, sugar and vanilla. Cook over medium heat, stirring until mixture has the thick consistency of a custard sauce. Scrape into bowl and set in cold water bath to cool. Stir occasionally until custard is tepid.
Step 3: In a large bowl, beat whipping cream until fluffy (but not stiff). Gradually beat in sour cream. Fold in lemon zest and cooled custard mixture. Stir in half the berries. Scrape into ladyfinger-lined pan. Spread evenly. Cover loosely with plastic wrap. Chill about 2 hours, until filling is firm enough to slice. To serve, remove outer ring of pan. Mound remaining berries in middle of charlotte and dust with icing sugar.
How to line a springform pan with ladyfingers:
Ladyfingers (oblong sponge cakes with a vanilla flavour that are sold in supermarket bakery sections or cookie aisles) form the base of charlottes. Be sure to get the soft ladyfingers, not the crisp variety, since you will need to slice them.
Begin by creating the border. Stand ladyfingers around the edge of the pan, and slice off top ends so ladyfingers measure the height of the pan. Flip the ladyfingers around so the cut ends sit on the bottom of the pan and the rounded ends create a pretty curved edging at the top.
Next, lay ladyfingers in a single layer on the bottom of the pan, butting them snugly against the standing ladyfingers to help keep them vertical. Trim ladyfingers as needed to fit. Use trimmed edges to fill up any gaps. Pour in the filling to hold the ladyfingers in place.