Monday, June 10, 2013

DESSERT: This spectacular dessert is one of my personal favourites to serve on festive occasions. Hope you'll like it too.


CHARLOTTE RUSSE:

 

 

 
1 ½ cups lemon jello powder                          

12 ladyfingers

orange cream filling:

    1 cup each milk & orange juice
    1 egg + 1 egg yolk
    juice of 1 lemon                             
    1 ½ tbsp. unflavoured gelatine powder + 3 tbsp. water                                           
    ¼ cup sugar                                                
    1 cup whipping cream

extra sweetened whipped cream to garnish

 

 

Make jello/jelly according to package instruction. Pour into the bottom of a 2 ½ -quarts Charlotte mould to ½-inch in depth. Trim one end of ladyfingers to within ½ inch of the top of the mould and arrange them around the edge, rounded edge downwards on the jello. The ladyfingers should fit tightly, leaving as little space as possible between them.  Chill jelly in refrigerator until it is firm and set.

 

Place milk in a large mixing bowl sitting over a pot of simmering water. Make sure bottom of bowl does not touch the water. Add in egg and egg yolk. Beat together for 10 minutes until it is thick enough to coat the back of a wooden spoon.

 

Sprinkle gelatine in water in a small bowl sitting in a pot of hot water, stirring to dissolve. Mix orange juice and lemon juice together. Add sugar, dissolved gelatine and fruit juices to the milk and egg mixture. Strain into another bowl and set aside to cool.

 

Whip cream until stiff and fold into milk-gelatine mixture. Chill in fridge until beginning to set; then pour mixture into the prepared mould. Chill until completely firm.

 

To serve:  Sit mould in hot water for a few seconds; then unmold dessert onto a serving platter. Decorate with rosettes of whipped cream.

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