Charlotte Russe

Name: Charlotte Russe
Yield: Serves 6-8
Cuisine: France
Ingredients: 1 ½ tbsp/10 g gelatin; 4-5 tbsp/60-75 ml water; ⅓ cup/75 ml maraschino liqueur or kirsch; 1 ½ qt/1.5 l charlotte mold; pastry bag and medium star tube; 20-24 ladyfingers; ½ cup/65 g chopped mixed candied fruit; small leaves cut from angelica (optional); 4-5 candied cherries, quartered (optional); Melba sauce or apricot jam sauce, for serving; 2 cups/500 ml vanilla custard; ½ cup/125 ml heavy cream, lightly whipped; Chantilly cream

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This recipe is typical of the French dishes popular at the Russian court in the nineteenth century.

Ingredients

⅓ cup/75 ml maraschino liqueur or kirsch
½ cup/65

Europe
France
Dessert
Mediterranean
Gluten-free

Method

Mix half the maraschino liqueur or kirsch with the candied fruit and leave to macerate for ½-1 hour. Line the mold with ladyfingers (previous page). Cut the remaining ladyfingers in pieces and sprinkle with the remaining maraschino. Make the custard. Soften the gelatin in the water and stir it into the hot vanilla custard until completely melted. Leave until quite cool,