Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
4 hours 50 min.
Easy
8 people
8 IngredientsLast modified on: February 21th 2011
For 8 people, you will need:
- 1
2 sheets gelatin - 2
350 g real custard sauce (crème anglaise) - 3
250 g Chantilly cream - 4
1 teaspoon vanilla sugar - 5
200 ml sugar syrup - 6
2 tablespoons Kirsch - 7
20 fingers biscuits - 8
200 g Griottine cherries - Total weight: 1,440 grams
Change measures:
Times for this recipe
Preparation: 1 hour 50 min.
Resting: 3 hours
All in all: 4 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 50 min.
Soak 2 sheets gelatin in cold water for 10 minutes.
Prepare 350 g real custard sauce (crème anglaise), and as soon as it's ready, drain and add the softened gelatin sheets. Stir until completely melted.
Put the pan into cold water to cool and leave for around 20 minutes, stirring occasionally.
Prepare 350 g real custard sauce (crème anglaise), and as soon as it's ready, drain and add the softened gelatin sheets. Stir until completely melted.
Put the pan into cold water to cool and leave for around 20 minutes, stirring occasionally.
Stage 2 - 20 min.
Prepare 250 g Chantilly cream, and sweeten just a little with 1 teaspoon vanilla sugar.
Stage 3 - 1 min.
When custard has cooled to room temperature, add whipped cream...
Stage 4 - 5 min.
...and incorporate by folding in gently with the bowl tipped over on its side.
Another method: transfer a few spoonfuls of custard into the cream, mix gently, then pour this cream mixture into the remaining custard and fold in. gently.
Keep this charlotte mixture at room temperature.
Another method: transfer a few spoonfuls of custard into the cream, mix gently, then pour this cream mixture into the remaining custard and fold in. gently.
Keep this charlotte mixture at room temperature.
Stage 5 - 5 min.
Cut circles of cooking parchment or greaseproof paper to the size of the bottom of the moulds or glasses in which you are going to make the charlottes.
Stage 6 - 7 min.
Prepare syrup for soaking by mixing 200 ml sugar syrup and 2 tablespoons Kirsch.
Cut biscuits to height of glass or mould, then put to soak in syrup.
Cut biscuits to height of glass or mould, then put to soak in syrup.
Stage 7 - 8 min.
Take a glass and place a paper circle in the bottom (for ease of turning out), then arrange soaked biscuits all round the side.
You can put the curved side of the biscuits against the glass to give a fluted look to your charlotte, or the flat side to make the outside smoother.
You can put the curved side of the biscuits against the glass to give a fluted look to your charlotte, or the flat side to make the outside smoother.
Stage 8 - 2 min.
Put a layer of charlotte mixture in the bottom.
Stage 9 - 2 min.
Arrange a layer of cherries on top.
Stage 10 - 2 min.
Then add a second layer of charlotte mixture.
Stage 11 - 2 min.
If necessary, even up the height of the biscuits.
Continue filling all the glasses, then leave in the fridge overnight, or at least 3 hours, covered with plastic film.
Continue filling all the glasses, then leave in the fridge overnight, or at least 3 hours, covered with plastic film.
Stage 12 - 3 hours
Shortly before serving, turn out each charlotte onto a dessert plate or dish (you will find that this is easy thanks to the paper circle), and remove paper.
Stage 13 - 5 min.
Decorate with a cherry on top, and pour over a little cherry syrup (from the jar).
Serve the charlottes cool, but not too cold, ideally kept at room temperature for about 30 minutes before serving.
Serve the charlottes cool, but not too cold, ideally kept at room temperature for about 30 minutes before serving.
Remarks
Griottines are a product of Fougerolles in Haute-Saône, eastern France. If you can't find them (or morello cherries), you can use normal fresh cherries cut in two and stoned. In which case, replace the syrup poured over before serving with cherry juice mixed with a little sugar syrup, or simply a little custard (crème anglaise).
As for all charlottes, finger biscuits are the usual choice, but the best for this recipe are Montbozon biscuits, not only delicious but small, which suits these individual desserts.
Using this recipe you can make charlottes of pretty well anything you like: fruit, chocolate, etc.
As for all charlottes, finger biscuits are the usual choice, but the best for this recipe are Montbozon biscuits, not only delicious but small, which suits these individual desserts.
Using this recipe you can make charlottes of pretty well anything you like: fruit, chocolate, etc.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=80 % | 3,240 RDI=310 % | 380 RDI=60 % | 13,140 RDI=660 % | 55,010 RDI: 660 % |
| Per 100 g | 20 RDI=6 % | 230 RDI=20 % | 30 RDI=4 % | 910 RDI=50 % | 3,820 RDI: 50 % |
| Per person | 30 RDI=10 % | 410 RDI=40 % | 50 RDI=7 % | 1,640 RDI=80 % | 6,880 RDI: 80 % |
How much will it cost?
- For 8 people : 13.05 €
- Per person : 1.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Real custard sauce (crème anglaise)
You can get more informations, or check-out other recipes which use it, for example: European glass, Norman flambéed apples, Caramelized brioche with pear and kiwi, Caramel semolina pudding with raisins, Warm apple feuillantines, ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Saint Honoré cake, Mini Mont-Blanc choux puffs, Pear charlotte, Strawberry Verveine Tart , ... See them all 30
Griottine cherries
Like these other recipes: Mini almond-morello tarts, Hazelnut and cherry financiers, Black Forest gateau, Cherry and pistachio tarts, Galette de Fougerolles, ... See them all 6
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, 4 pears salad with vanilla, Blackcurrant sorbet for Edith, Blackcurrant, vanilla and lime verrine , Raspberry sorbet, ... See them all 27
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011230 K4.2 40 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011309 K 24 35 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011267 K4.2 40 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018323 K4.6 2 hours
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.February 21th 2011276 K3.8 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe