Searching for a favorite ingredient? Looking for a special recipe?

Tuesday, June 15, 2010

Quick Raspberry Charlotte

Ingredients:
* 7 ounces savoiardi (crisp Italian ladyfingers)
* 1 tablespoon Cognac or other brandy
* 1 pint premium vanilla ice cream, melted
* 10 ounces 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:
* Equipment: a 7- to 8-inch soufflé dish

Preparation:
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.

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.

Serve charlotte with remaining raspberry sauce.

Makes 6 servings.

~~Gourmet | March 2008~~

1 comment:

Bernideen said...

Excellent doesn't do it justice!