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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.

183K 1 17 4.6

Last modified on: February 21^th 2011

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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 Finger biscuits
8 200 g Griottine cherries
Total weight: 1,439 grams

Change to the quantities for: 4 people 8 people 16 people 24 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
1 hour 49 min.	3 hours	4 hours 49 min.

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Step by step recipe

Stage 1 - 50 min.

Individual charlottes with morello cherries

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.

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.

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.

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.

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.

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.

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.

Keeping

1 or 2 days in the fridge, folded in a plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,477 Kcal or 10,371 Kj	54 gr	474 gr	120 gr
124 %	21 %	45 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
172 Kcal or 720 Kj	4 gr	33 gr	8 gr
9 %	1 %	3 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
310 Kcal or 1,298 Kj	7 gr	59 gr	15 gr
15 %	3 %	6 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 8 people : 13.04 €
Per person : 1.63 €

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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: Norman flambéed apples, European glass, Caramel semolina pudding with raisins, Pistachio panna cotta with custard, Pears in red wine with blackcurrant , ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Strawberries in a thyme and lemon-flavoured red wine reduction, Belle-helene in a glass, Chouquettes, Millefeuille, ... All
	Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Galette de Fougerolles, Hazelnut and cherry financiers, Black Forest gateau, Cherry and pistachio tarts, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Strawberry and kiwi fruit salad, How to glaze a tart , Peach and verbena feuilleté, Pistachio tiramisu, Blackcurrant, vanilla and lime verrine , ... All

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Your 1 comments or questions on this recipe

Oh jh this looks heavenly. Perfect for Valentine's Day:) Thank you so much for sharing...
Posted by Louise january 27^th 2010 at 18:56 (n° 1)

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