Cherry charlotte

Recipe from: 8/5/2004 12:00:00 AM

Ingredients 12
Servings 10
Time

Ingredients

  • 80
    ml
    kirsch
  • 1
    x 400 g can pitted black cherries, drained (reserve the syrup)
  • 24
    sponge finger biscuits
  • 25
    ml
    gelatine
  • 120
    ml
    water
  • 500
    ml
    milk or cream
  • 5
    eggs
  • 75
    ml
    sugar
  • 125
    ml
    cream, stiffly whisked
  • cornflour
  • TO SERVE
  • custard or cream
 

Method

 
Mix half the liqueur with the cherries and leave to marinate for one hour.
Line the sides of a 1,5 litre mould or cake tin with the sponge fingers, cutting them shorter if they extend beyond the rim.
Sprinkle the biscuits with the remaining liqueur.
Use a fork to whisk the gelatine and water.
Make an egg custard: bring the milk to the boil, beat the egs and sugar until light and fluffy, add the hot milk to the cold egg mixture and, beating continuously, heat over boiling water until the mixture thickens and coats the back of a wooden spoon.
Add the gelatine and stir until completely dissolved.
Leave the mixture to cool completely, stirring occasionally.
Add the cherries to the cold custard.
Place the bowl over a bowl of ice and stir until the mixture just begins to set.
Remove from the ice and fold in the stiff cream.
Spoon the mixture into the lined mould.
The custard mixture must not be too runny or it will seep between the biscuits.
Chill the dessert until set and unmould on a platter.
Thicken the reserved syrup with cornflour and pour over the mould.
Serve with custard or lightly whipped cream.
 

Read more on: fruit
 

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