Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Charlotte Russe With Raspberries
Getting reviews...
- Level: Advanced
- Total: 20 min
- Prep: 20 min
- Yield: 6-8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 278
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 164 mg
- Sodium
- 85 mg
- Level: Advanced
- Total: 20 min
- Prep: 20 min
- Yield: 6-8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 278
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 164 mg
- Sodium
- 85 mg
Ingredients
Directions
- 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. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
- Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof 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. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
- 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.
- 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.
