Individual charlottes with morello cherries


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.
170K 1 17 4.6
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Last modified on: February 21th 2011

Keywords for this recipe:CharlotteSoaked biscuitsChantilly creamCherryPastry
For 8 people, you will need:

Change to the quantities for: 4 people 8 people 16 people 24 people
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
1 hour 49 min.3 hours4 hours 49 min.
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Step by step recipe


Stage 1 - 50 min.
Individual charlottes with morello cherries : Photo of step #1
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.
Individual charlottes with morello cherries : Photo of step #2
Prepare 250 g Chantilly cream, and sweeten just a little with 1 teaspoon Vanilla sugar.

Stage 3 - 1 min.
Individual charlottes with morello cherries : Photo of step #3
When custard has cooled to room temperature, add whipped cream...

Stage 4 - 5 min.
Individual charlottes with morello cherries : Photo of step #4
...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.
Individual charlottes with morello cherries : Photo of step #5
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.
Individual charlottes with morello cherries : Photo of step #6
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.
Individual charlottes with morello cherries : Photo of step #7
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.
Individual charlottes with morello cherries : Photo of step #8
Put a layer of charlotte mixture in the bottom.

Stage 9 - 2 min.
Individual charlottes with morello cherries : Photo of step #9
Arrange a layer of cherries on top.

Stage 10 - 2 min.
Individual charlottes with morello cherries : Photo of step #10
Then add a second layer of charlotte mixture.

Stage 11 - 2 min.
Individual charlottes with morello cherries : Photo of step #11
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
Individual charlottes with morello cherries : Photo of step #12
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.
Individual charlottes with morello cherries : Photo of step #13
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,477 Kcal or 10,371 Kj54 gr474 gr120 gr
124 %21 %45 %18 %
Per 100 g
Energetic valueProteins CarbohydratesFats
172 Kcal or 720 Kj4 gr33 gr8 gr
9 %1 %3 %1 %
Per person
Energetic valueProteins CarbohydratesFats
310 Kcal or 1,298 Kj7 gr59 gr15 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).
How much will it cost?
  • For 8 people : 13.04 €
  • Per person : 1.63 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Pears and caramelised walnut samosas , Rice pudding (riz au lait), Pears in red wine with blackcurrant , European glass, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Chantilly rice pudding, Pear charlotte, Rum babas, Strawberries with mint and cream, ... All
Griottine cherriesGriottine cherries: You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Galette de Fougerolles, Cherry and pistachio tarts, Piped petits-fours, Black Forest gateau, ... All
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: Strawberry sorbet, Strawberry Charlotte, Pistachio tiramisu, Blackcurrant sorbet for Edith, Peach and blackcurrant coupe, ... All
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  • Oh jh this looks heavenly. Perfect for Valentine's Day:) Thank you so much for sharing...
    Posted by Louise january 27th 2010 at 18:56 (n° 1)
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