Charlotte russe with caramel sauce

Recipe from: 1/4/2007 12:00:00 AM

Ingredients 14
Servings 6
Time 35

Ingredients

  • Charlotte russe
  • 125
    g
    1 packet finger biscuits
  • 90
    ml
    nut liqueur
  • 60
    ml
    milk
  • 15
    ml
    gelatine
  • 560
    ml
    cream
  • 125
    ml
    hazelnuts, toasted and roughly chopped
  • 5
    ml
    vanilla extract
  • fresh mint to decorate
  • Butter caramel sauce
  • 180
    ml
    sugar
  • 45
    ml
    water
  • 180
    ml
    cream
  • 15
    ml
    butter
 

Method

120
 
Charlotte russe Line the sides and base of a dessert mould or soufflé dish with clingfilm. Line the sides of the dish with the finger biscuits, packing them tightly together with the sugared sides face outwards. Brush the finger biscuits with 30 ml of the liqueur and set aside. Pour the milk into a small saucepan and sprinkle the gelatine on top. Leave to stand for 5 minutes so the gelatine can soften. Slowly heat the gelatine mixture, stirring continuously until the gelatine has dissolved. Remove from the heat and stir in the remaining liqueur. Whip together the cream and vanilla extract in a clean bowl until the cream just begins to thicken. Add the cooled gelatine mixture while beating continuously. Continue beating until soft peaks begin to form. Fold in the nuts and pour the mixture into the lined mould or dish. Cover with clingfilm and leave in the fridge until set (about 2 hours).
Sauce Heat the sugar and water in a saucepan over medium heat without stirring. Heat until the sugar turns an amber colour (about 8 minutes). Swirl the saucepan occasionally to ensure the sugar caramelises evenly but do not stir. Remove from the heat once the sugar has turned the desired colour and carefully stir in the cream and butter, making sure it doesn't spatter. Swirl the mixture in the saucepan until the sauce is smooth and thick. Leave to cool until lukewarm. Unmould the Charlotte on a plate, remove the clingfilm and spoon the sauce on top or serve separately. Decorate with mint and serve immediately.
 

Read more on: dairy
 

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