Here we are in the midst of a worldwide pandemic. I've been going through my vast recipe files. No easy task but I've got plenty of time. I hope to post some more recipes in the coming days. If I actually make some of the dishes I'll photograph them. I do have a big package of savoiardi in my pantry. This does sound good but I'd have to eat the whole thing myself. I'll save it for more auspicious circumstances. Be well.
QUICK RASPBERRYCHARLOTTE
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
* 7 oz savoiardi (crisp Italian ladyfingers)
* 1 tablespoon Cognac or other brandy
* 1 pint premium vanilla ice cream, melted
* 10 oz 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
Equipment: a 7- to 8-inch soufflé dish
Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
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Purée raspberries with water, sugar, and lemon juice in a blender until smooth.
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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.
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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.
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Serve charlotte with remaining raspberry sauce.
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