Quick Raspberry Charlotte
From Gourmet [1] magazine
Ingredients
- 7 ounces savoiardi (crisp Italian ladyfingers)
1 tablespoon Cognac or other brandy
1 pint premium vanilla ice cream, melted
10 ounces frozen raspberries (not in syrup)
1 cup water
Rounded 1/4 cup sugar
1 1/2 teaspoons fresh lemon juice
3/4 cup chilled heavy cream
a 7- to 8-inch soufflé dish
Directions
- Layer ladyfingers in soufflé dish.
- Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
- Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
- Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
- Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them.
- Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
- Serve charlotte with remaining raspberry sauce.
Serves 6-8.
Information
- Category
- Desserts, Frozen
- Cuisine
- French