 
Chestnut charlotte/
Sarlota de castane
4 lbs/2 kg boiled, peeled, crushed, strained chestnuts, 80 sugar lumps made into a thick syrup, 1 cup rum, 2 oz/50 g butter, 1/2 vanilla stick, 7 oz/200 g whipped cream
Mix the chestnut puree with the sugar syrup to which you added 1 cup of rum and vanilla. The syrup must be warm. Add the butter and mix to homogenize. Place the mixture on a plate moistened with rum. Garnish with whipped cream and refrigerate.
To the top
Coffee charlotte/
Sarlota de cafea
2 lbs/1 kg whipped cream, 11 tablespoons gelatine, 4 cups cold black coffee, sugar to taste, 1 cup milk, sour cherry preserves (optional)
Set the black coffee and milk to boil. Add the gelatine and mix well until dissolved. Strain through a dense sieve and let cool. When only tepid, pour into the whipped cream with confectioner's sugar to taste. Mix well. Pour in cups or glasses and refrigerate. When serving, you can garnish with whipped cream or sour cherry preserves.
To the top
Fruit charlotte/
Sarlota de fructe
2 cups fresh, strained fruit juice, 7 oz/200 g sugar, 1 lb/500 g whipped cream, 9 tablespoons gelatine
Warm the fruit juice (any of apricot, strawberry, gooseberry, wild strawberry, peach, raspberry), add sugar and keep on heat until the sugar dissolves. Do not boil. Remove from heat and add the gelatine dissolved in a few tablespoons of warm water. Mix well and let cool. When still a little warm, add the whipped cream, mix and pour into a charlotte mold. Refrigerate for a few hours. Before serving, place the mold into a bowl with hot water (for a second) and turn upside down onto a plate.
To the top
Hazelnut charlotte/
Sarlota de alune
10 oz/300 g whipped cream, 1 qt/1 l milk, 6 eggs, 6 tablespoons gelatine, 7 oz/200 g toasted and ground hazelnuts, 12 oz/350 g sugar, 1 cup rum, some grated lemon peel
Mix the yolks with the sugar. Add the milk, mix well, set to heat, mixing continuously until very hot and thickened. Remove from heat, add the beaten whites and ground hazelnuts, then the rum, lemon peel and gelatine dissolved in 2-3 tablespoons of hot water. Pour the mixture into a mold and refrigerate. Serve garnished with whipped cream.
To the top
Ladyfinger charlotte/
Sarlota de piscoturi
5 egg yolks, 1 cup milk, 1 cup sugar, 8 tablespoons gelatine,
1/2 lb/250 g ladyfingers, 1/2 lb/250 g whipped cream, 5 oz/150 g pralinated and ground hazelnuts, peanuts or walnuts, vanilla, rum
Set the milk to heat, adding the yolks beated with the sugar, vanilla and rum, mixing continuously until it starts to thicken. Remove from heat and add the gelatine dissolved in 2-3 tablespoons of hot water. Mix well and let cool a little. During this time, set the ladyfingers that have been previously soaked in a thin sugar and rum syrup in the special charlotte mold. Arrange them both on the bottom and the sides of the mold. After the mixture has cooled a little, add the hazelnuts, whipped cream and rum and mix well. Pour into the mold with ladyfingers. Refrigerate for 3-4 hours. When serving, turn onto a plate.
To the top
Quick charlotte/
Sarlota la iuteala
7 oz/210 ladyfingers or butter biscuits, 1/2 lb/250 g whipped cream, 7 oz/200 g ground walnuts or hazelnuts, 1/2 lb/250 g milk sweetened with 6 teaspoons of sugar, 2 cups rum, some fruits from preserves
Mix the milk with the sugar and rum. Soak the ladyfingers in it. Arrange the ladyfingers side by side on a platter, spread walnuts on top, then a layer of whipped cream, then another layer of ladyfingers, walnuts and whipped cream. Garnish with fruit from preserves.
To the top
Vanilla charlotte/
Sarlota de vanilie
1/2 lb/250 g sugar, 6 egg yolks, 1.5 qt/1,5 l milk, 1/2 vanilla stick, 8 tablespoons gelatine
Boil the milk with the vanilla. During this time, mix the yolks with the sugar. When the milk is boiled, remove from heat and pour the yolk mixture, mixing continuously until thickened. Dissolve the gelatine in 4-5 tablespoons of hot water and mix with the warm mixture. Pour in a mold and refrigerate. Before serving, place the mold in a bowl with hot water (for a second) and turn onto a plate.
To the top
Main categories index | Cookbook homepage
|
