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Charlotte Russe with Raspberries Recipe

Ingredients

How to make it

  • Sprinkle gelatin over 3 tblsp. warm water, let stand 5 min.
  • Melt the chocolate double boiler style over barely simmering water, do not let any water get into the chocolate bowl!!!(make sure the pot you use is a large one)
  • Stir often
  • Remove bowl from pot, whisk in the milk, keep warm
  • Whisk the egg yolks, granulated sugar, salt, and 1 tblsp. vanilla in a large heatproof bowl
  • Place the bowl in the pot of water and cook(again barely simmering)
  • stirring constantly with a rubber spatula, until smooth and custard like, about 3-5 minutes
  • Slowly stir in the chocolate mixture, cook until it coats a spoon, about 3-5 minutes
  • Remove bowl from pot, and whisk in the gelatin mixture until smooth
  • Transfer to a clean bowl, cover and chill until mixture just begins to set, about 1 hour
  • Line the walls of an 8" springform pan with ladyfingers, place upright
  • you may trim the bottoms of the ladyfingers, this will help them stay in place
  • Beat the heavy cream in a large bowl until it holds soft peaks, sift 1 tblsp. of the confectioners sugar on top, add the 1 tsp. vanilla and stir
  • Gently fold 1 1/2 c. of the whipped cream into the chocolate custard until well mixed and smooth
  • Carefully fill the pan with the chocolate cream, refrigerate until set, at least 3 hours.
  • Remove the sides of the pan and transfer(CAREFUL!) to a platter
  • Gently toss the raspberries with the liqueur and remaining confectioners sugar, arrange on the top of the cake.

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  • luisascatering 13 years ago
    I added the photo to your recipe, Photograph by Kana Okada :-)
    Was this review helpful? Yes Flag

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