Best Charlotte Russe De Raspberry Recipes

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CHARLOTTE RUSSE WITH RASPBERRIES



Charlotte Russe With Raspberries image

Provided by Alex Guarnaschelli

Categories     dessert

Time 20m

Yield 6-8 servings

Number Of Ingredients 12

2 1/4-ounce packets unflavored gelatin
4 ounces dark chocolate, finely chopped
2 1/2 cups whole milk, warmed
8 large egg yolks
1/2 cup granulated sugar
1/8 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon vanilla extract
18-20 ladyfingers (12 ounces)
1 cup heavy cream
2 tablespoons confectioners' sugar
2 cups raspberries
1 tablespoon orange-flavored liqueur

Steps:

  • Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
  • Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
  • Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
  • Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.

RASPBERRY CHARLOTTE RUSSE



Raspberry Charlotte Russe image

Found in Diana's Recipe Book. I"ve had this recipe in my folder to try & now seems to be that moment. The picture looks wonderful! Posted in response to a very nice request. No passive cooking time involved just the prep time, about 3 to 3-1/2 hrs.

Provided by Manami

Categories     Gelatin

Time 3h20m

Yield 1 charlotte russe, 8-10 serving(s)

Number Of Ingredients 9

2 cups heavy whipping cream
1 egg white
1/3 cup milk
1/4 ounce unflavored gelatin
1 tablespoon granulated sugar
1 (3 ounce) package jello raspberry gelatin powder
2 tablespoons Chambord raspberry liquor (Use more if needed)
2 (3 ounce) packages sponge type ladyfingers (24 ladyfingers, split)
1 cup frozen raspberries

Steps:

  • Make the raspberry jello according to pkg instructions and pour into the bottom of an 8" souffle dish, allow to set.
  • Arrange the split ladyfingers around the souffle dish in an upright position, cutting them to size if they are slightly taller than the dish(this takes time, but they do remain in place if you take care).
  • In a small saucepan, warm the milk and sprinkle the unflavored gelatin over the milk and stir well until gelatin has dissolved, allow to cool.
  • Whip the cream and egg white separately, then fold beaten egg white into whipped cream. Gently stir in the sugar and the Chambord.
  • Add gelatin/milk mixture to the whipped cream mixture, stir well and gently spoon into the ladyfinger lined dish. Cover with a plate and allow to cool until set.
  • To Remove Charlotte from Souffle Dish:.
  • Immerse the dish in hot water for a moment to loosen the jello, place a plate over the dish and turn it over, giving the bottom a gentle bang to release the charlotte from the dish. Before serving, decorate top of charlotte with frozen raspberries.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 373.8, Fat 24.4, SaturatedFat 14.7, Cholesterol 161.2, Sodium 117.4, Carbohydrate 34.3, Fiber 1.6, Sugar 23, Protein 6.1

CHARLOTTE RUSSE WITH RASPBERRIES



Charlotte Russe With Raspberries image

I got this out of the Food Network magazine, haven't tried it yet but it looked really good. Time does not include chilling time.

Provided by tammarie

Categories     Dessert

Time 1h

Yield 1 dessert, 8 serving(s)

Number Of Ingredients 12

2 1/4 ounces unflavored gelatin
4 ounces dark chocolate, finely chopped
2 1/2 cups whole milk, warmed
8 egg yolks
1/2 cup granulated sugar
1/8 teaspoon salt
1 tablespoon vanilla extract, plus 1 tsp
20 ladyfingers
1 cup heavy cream
2 tablespoons powdered sugar
2 cups raspberries
1 tablespoon orange-flavored liqueur

Steps:

  • Sprinkle the gelatin over 3 tablespoons water in a bowl; let stand 5 minutes.
  • Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
  • Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly wit a rubber spatula, until smooth and custardlike, 3-5 minutes.
  • Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3-5 minuets.
  • Remove the bowl from the pot and whisk in the gelatin mixture until smooth.
  • Transfer to a clean bowl, cover and refrigerate until the mixture just begins to set, about 1 hour.
  • Line the walls of an 8" springform pan with ladyfingers, standing them up (trim the bottoms if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon powdered sugar on top, add the remaining 1 teaspoon of vanilla and stir.
  • Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth.
  • Carefully fill the pan with the chocolate cream.
  • Refrigerate until set, at least 3 hours.
  • Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon powdered sugar in a bowl, then arrange the berries on top of the cake.

Nutrition Facts : Calories 472.2, Fat 27.7, SaturatedFat 15.3, Cholesterol 337.6, Sodium 145.2, Carbohydrate 43.8, Fiber 4.6, Sugar 27.2, Protein 17.4

CHARLOTTE RUSSE



Charlotte Russe image

Provided by Food Network

Categories     dessert

Time 55m

Yield 12 cakes

Number Of Ingredients 16

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon vanilla extract
1 cup cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon plus pinch salt
1 cup sugar, divided
6 tablespoons vegetable oil
4 large eggs, separated
1/4 cup cream sherry, such as Harvey's or Dry Sack
1/4 cup frozen apple juice concentrate, thawed
Pinch cream of tartar
1/4 cup raspberry jam or preserves
2 tablespoons apple juice or water
1 recipe Whipped Cream, recipe follows
12 strawberries

Steps:

  • In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
  • FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
  • Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
  • In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
  • Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
  • Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
  • FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
  • Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

CHARLOTTE RUSSE DE RASPBERRY



Charlotte Russe de Raspberry image

Here's a delicious do-ahead dessert, a showstopper designed for serving a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 12

Number Of Ingredients 13

18 ladyfingers
1/4 cup orange-flavored liqueur
2/3 cup water
2 envelopes unflavored gelatin
1/4 cup sugar
3 tablespoons lemon juice
1 (10-oz.) pkg. frozen raspberries in syrup, thawed
1 pint (2 cups) whipping cream, whipped
1 tablespoon butter
1/2 cup sliced almonds
2 tablespoons sugar
1/2 cup whipping cream
2 tablespoons powdered sugar

Steps:

  • Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
  • In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
  • Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
  • Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
  • In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 23 g

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