Charlotte Russe With Raspberries |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Time does not include chilling time. Ingredients:
2 1/4 ounces unflavored gelatin |
4 ounces dark chocolate, finely chopped |
2 1/2 cups whole milk, warmed |
8 egg yolks |
1/2 cup granulated sugar |
1/8 teaspoon salt |
1 tablespoon vanilla extract, plus 1 tsp |
20 ladyfingers |
1 cup heavy cream |
2 tablespoons powdered sugar |
2 cups raspberries |
1 tablespoon orange-flavored liqueur |
Directions:
1. Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
2. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
3. 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 wit a rubber spatula, until smooth and custardlike, 3-5 minutes.
4. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
5. Remove the bowl from the pot and whisk in the gelatin mixture until smooth.
6. Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
7. Line the walls of an 8 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 powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir.
8. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
9. Carefully fill the pan with the chocolate cream.
10. Refrigerate until set, at least 3 hours.
11. 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 powdered sugar in a bowl, then arrange the berries on top of the cake.
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