Praline Charlotte Russe with Butterscotch Sauce (Emeril Lagasse) Recipe
Posted by
Directions:
- Line the bottom and sides of 2 quart charlotte mold or souffle dish with a piece of waxed paper. Line the sides of the mold with the ladyfingers, fitting them in side by side, with the lightly browned side facing outward. Using a pastry brush, lightly coat the ladyfingers with 2 tablespoons of the liqueur. Set the mold aside.
- Place the milk in a small saucepan and sprinkle the gelatin over the top. Allow to sit for 5 minutes, until the gelatin softens. Heat over low heat until the gelatin dissolves, stirring frequently. Remove from the heat and stir in the remaining liqueur. Set aside.
- In a cold bowl, whip the cream with the vanilla until the mixture is thickened. Pour the cooled gelatin mixture into the bowl, and continue whipping until the mixture forms soft peaks. Using a balloon whisk, fold in 3/4 cup of the crumbled pralines. Do not over beat. Gently pour the mixture into the lined mold. Cover the mold with plastic wrap and refrigerate until thoroughly set, at least 2 hours.
- When ready to serve, gently unmold the charlotte by inverting the mold onto a serving plate and giving a sharp tap onto a solid surface. Return to its upright position and top with some of the remaining 1/2 cup crumbled pralines. Serve immediately, with some of the Butterscotch Sauce spooned over the charlotte and around the plate.
- Butterscotch Sauce:
- In a medium saucepan combine the sugar and water and cook over medium heat, undisturbed, until the sugar reaches an amber color, about 8 minutes. Swirl the pan occasionally to ensure even cooking. (If the sugar syrup splatters up the sides of the pan while cooking, use a clean pastry brush to wash down the sides with some cold water.) As soon as the sugar reaches the desired color, remove from the heat and slowly add the heavy cream and butter. (Be very careful of splatters.) Swirl the pan until the sauce is thick and smooth, about 3 to 4 minutes. Remove from the heat and allow to cool to lukewarm before serving.
- Yield: 1 cup
- Pecan Pralines:
- In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
- Yield: 12 (3-inch) pralines
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1722.55 Kcal (7212 kJ) | ||
| Calories from fat | 1073.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.27g | 183% | |
|---|---|---|---|
| Cholesterol | 197.98mg | 66% | |
| Sodium | 112.43mg | 5% | |
| Potassium | 631.79mg | 13% | |
| Total Carbs | 163.21g | 54% | |
| Sugars | 147.07g | 588% | |
| Dietary Fiber | 8.81g | 35% | |
| Protein | 12.67g | 25% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.5mg | 19% | |
| Calcium | 227.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 422.28 Kcal (1768 kJ) | ||
| Calories from fat | 263.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.24g | 183% | |
|---|---|---|---|
| Cholesterol | 48.53mg | 66% | |
| Sodium | 27.56mg | 5% | |
| Potassium | 154.88mg | 13% | |
| Total Carbs | 40.01g | 54% | |
| Sugars | 36.05g | 588% | |
| Dietary Fiber | 2.16g | 35% | |
| Protein | 3.11g | 25% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.9mg | 19% | |
| Calcium | 55.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Caramel Cake With Caramel Cream Cheese Frosting
Cake flour, Baking powder, Salt, Granulated sugar and 16 more.. -
Caramel Pecan Cakes
Sugar, Water, divided, Pecans, Unsalted butter, melted and 7 more.. -
Caramel Pecan Cakes
Sugar, Water, divided, Pecans, Unsalted butter, melted and 7 more.. -
Emily's Famous Tiramisu
Ladyfingers, Eggs, separated, White sugar, divided and 17 more.. -
Holiday Date Pudding
Dark brown sugar, Granulated sugar, Flour , sifted and 10 more.. -
Cinnamon Chocolate Mousse
Cold whole milk, Unflavored gelatin and 7 more.. -
Blackberry-Basil Panna Cotta
Heavy whipping cream, Half-and-half cream, Sugar and 10 more.. -
Date Pinwheels
Butter, softened, Brown sugar, Eggs, Vanilla extract and 8 more.. -
Buttered Rum Pound Cake With Bananas Foster Sauce
Butter, softened, Sugar, Eggs, separated and 14 more.. -
Strawberry Rhubarb Trifle
Sugar, Cornstarch, Whole milk, Egg yolks, beaten and 8 more.. -
Caramel Apple Cookies
Butter, softened, Sugar, Brown sugar, Salt, Egg and 7 more.. -
Easter Party Cake
Butter, Shortening, White sugar, Cake flour, Baking powder and 13 more..
Also Try
-
Antique Recipe Charlotte Russe With Strawberries
Gelatin, Milk, Cream, Lemon or vanilla flavoring and 2 more.. -
Pumpkin Wontons with Butterscotch Sauce
Canned pumpkin, Cream cheese, softened, Brown sugar and 13 more.. -
Lady Dis Cobbler With Butterscotch Sauce
Butter (the real thing, please), Batter, Flour, Salt and 12 more.. -
-
Sticky Toffee Pudding with Butterscotch Sauce
Coarsely chopped pitted dates (about 12 oz), Water and 14 more.. -
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
