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
24 people
8 IngredientsLast modified on: February 21th 2011
For 24 people, you will need:
- 1
6 sheets gelatin - 2
1 litre 50 ml real custard sauce (crème anglaise) - 3
750 mls Chantilly cream - 4
3 teaspoons vanilla sugar - 5
600 ml sugar syrup - 6
6 tablespoons Kirsch - 7
60 fingers biscuits - 8
600 mls Griottine cherries
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 6 sheets gelatin in cold water for 10 minutes.
Prepare 1 litre 50 ml 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 1 litre 50 ml 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 750 mls Chantilly cream, and sweeten just a little with 3 teaspoons 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 600 ml sugar syrup and 6 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 | 650 RDI=250 % | 3,730 RDI=350 % | 1,130 RDI=170 % | 15,410 RDI=770 % | 64,540 RDI: 770 % |
| Per 100 g | 20 RDI=7 % | 100 RDI=9 % | 30 RDI=5 % | 410 RDI=20 % | 1,740 RDI: 20 % |
| Per person | 30 RDI=10 % | 160 RDI=20 % | 50 RDI=7 % | 640 RDI=30 % | 2,690 RDI: 30 % |
How much will it cost?
- For 24 people : 38.90 €
- 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: Pears and caramelised walnut samosas , Pears in red wine with blackcurrant , Sautéed pears with custard and orange syrup , Pistachio panna cotta with custard, European glass, ... See them all 13
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Pavlova, Diplomat cream, Saint Honoré cake, Chouquettes, ... See them all 30
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Peach and verbena feuilleté, Fruit salad, Strawberry and kiwi fruit salad, Fruit coulis (fruit purée), ... See them all 27
Griottine cherries
Like these other recipes: Mini almond-morello tarts, Piped petits-fours, Black Forest gateau, Cherry and pistachio tarts, Hazelnut and cherry financiers, ... See them all 6
Other recipes you may also like
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.October 3rd 20192.09 M 23.7 7 hours 55 min.
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.February 21th 2011317 K4.3 1 hour 15 min.
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).October 24th 2017124 K4.3 4 hours 15 min.
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.June 1st 201494 K4.2 30 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.September 10th 2018214 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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