2000s Recipes + Menus
Quick Raspberry Charlotte
Serves6
- Active Time:15 min
- Start to Finish:50 min
March 2008
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
- 7 oz savoiardi (crisp Italian ladyfingers)
- 1 tablespoon Cognac or other brandy
- 1 pint premium vanilla ice cream, melted
- 10 oz frozen raspberries (not in syrup)
- 1 cup water
- Rounded 1/4 cup sugar
- 1 1/2 teaspoons fresh lemon juice
- 3/4 cup chilled heavy cream
-
Equipment:
a 7- to 8-inch soufflé dish
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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.
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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.
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Serve charlotte with remaining raspberry sauce.
- Keywords
- dessert,
- french,
- fruit,
- andrea albin
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