Charlotte Russe With Raspberries

Name: Charlotte Russe With Raspberries
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps confectioners sugar; 113 grams dark chocolate, finely chopped; 8 larges egg yolks; 14 grams packets unflavored gelatin; 118 milliliters granulated sugar; 237 milliliters heavy cream; 340 grams 18-20 ladyfingers; 1 Tbsp orange-flavored liqueur; 473 milliliters raspberries; 0 teaspoons fine sea salt; 1 Tbsp vanilla extract; 591 milliliters whole milk, warmed

You can never have too many side dish recipes, so give Charlotte Russe With Raspberries a try. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 28g of fat, and a total of 536 calories. From preparation to the plate, this recipe takes approximately 20 minutes. Head to the store and pick up raspberries, liqueur, milk, and a few other things to make it today.

Instructions

Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally.

Ingredients you will need

Chocolate

Gelatin

Water

Equipment you will use

Bowl

Pot

Remove the bowl from the pot and slowly whisk in the milk; keep warm.

Ingredients you will need

Milk

Equipment you will use

Whisk

Bowl

Pot

Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl.

Ingredients you will need

Granulated Sugar

Egg Yolk

Vanilla

Salt

Equipment you will use

Whisk

Bowl

Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes.

Ingredients you will need

Chocolate

Water

Equipment you will use

Spatula

Bowl

Pot

Remove the bowl from the pot and whisk in the gelatin mixture until smooth.

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Bowl

Pot

Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.

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Custard

Equipment you will use

Bowl

Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.

Ingredients you will need

Powdered Sugar

Whipped Cream

Cream

Ladyfingers

Chocolate

Custard

Vanilla

Equipment you will use

Springform Pan

Blender

Bowl

Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.

Ingredients you will need

Powdered Sugar

Raspberries