Best Raspberry Charlotte Recipes

CHARLOTTE RUSSE DE RASPBERRY

Steps:

• Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
• In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
• Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
• Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
• In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.

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.

RASPBERRY CHARLOTTE RUSSE

Steps:

• Make the raspberry jello according to pkg instructions and pour into the bottom of an 8" souffle dish, allow to set.
• Arrange the split ladyfingers around the souffle dish in an upright position, cutting them to size if they are slightly taller than the dish(this takes time, but they do remain in place if you take care).
• In a small saucepan, warm the milk and sprinkle the unflavored gelatin over the milk and stir well until gelatin has dissolved, allow to cool.
• Whip the cream and egg white separately, then fold beaten egg white into whipped cream. Gently stir in the sugar and the Chambord.
• Add gelatin/milk mixture to the whipped cream mixture, stir well and gently spoon into the ladyfinger lined dish. Cover with a plate and allow to cool until set.
• To Remove Charlotte from Souffle Dish:.
• Immerse the dish in hot water for a moment to loosen the jello, place a plate over the dish and turn it over, giving the bottom a gentle bang to release the charlotte from the dish. Before serving, decorate top of charlotte with frozen raspberries.
• Serve immediately and enjoy!

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.

RASPBERRY CHARLOTTE

Steps:

• Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan. 2. Bring the milk and vanilla to a simmer in a medium saucepan over low heat. Whisk the egg yolks and sugar together in a bowl until pale. Remove the vanilla bean and whisk the milk mixture into the bowl. Rinse out the saucepan. Return the custard to the saucepan and stir over medium-low heat until the mixture is thick enough to coat the spoon (185°F/85°C). Pour through a wire sieve into a clean bowl. 3. Sprinkle the gelatin over 1/8 cup water in a small heatproof dish. Let stand for 5 minutes, until spongy. Place the dish in a frying pan of very hot water and stir until the gelatin dissolves. Stir into the custard and mix well. Place the bowl in a larger bowl of ice water and let stand, stirring often, until the custard is almost set. 4. Beat the cream just until soft peaks form. Fold the cream into the custard. Stir in half the raspberries. Carefully spoon into the lady finger- lined pan. Cover and refrigerate for at least 3 hours to set completely. 5. Invert the pan onto a platter to unmold. Arrange the remaining raspberries on top. Sprinkle with confectioner's sugar and serve chilled.

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.

CHARLOTTE RUSSE DE RASPBERRY

Steps:

• 1. Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).2. In small saucepan, combine water and gelatin let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.3. Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.4. Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar stir to coat. Cool completely.5. In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 350 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 13 g 65% * Cholesterol: 130 mg 43% * Sodium: 55 mg 2% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 4% * Sugars: 23 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 Carbohydrate, 4 1/2 Fat

RASPBERRY CHARLOTTE

Steps:

• 1. In a small bowl stir together the gelatin and 1/4 cup of the raspberry puree. Let the mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. When the gelatin has dissolved, stir it into the remaining puree. Transfer the mixture into a larger bowl ontop of an ice bath.
• 2. Beat the cream until stiff peaks form, then fold it into the puree mixture (which is still resting over the ice bath).
• 3. Line your dish with the ladyfingers, adding your raspberry cream then another layer of ladyfingers, until you end with a smooth layer of the cream on top. Garnish with raspberries. Let it rest in the fridge for several hours.