Charlotte Russe with Raspberries Recipe

Charlotte Russe with Raspberries

Level: Advanced
Serves: 6-8 portions
Nutritional Information per Serving (1 of 8 servings): Calories 555, Total Fat 28 g, Saturated Fat 15 g, Carbohydrates 56 g, Dietary Fiber 4 g, Sugar 25 g, Protein 19 g, Cholesterol 327 mg, Sodium 170 mg
Total Time: 20 minutes prep + chilling

Ingredients

• 2 packets (2 1/4 ounces) 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 (about 12 ounces)
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 2 cups fresh raspberries
• 1 tablespoon orange-flavored liqueur

Instructions

1. Sprinkle the gelatin over 3 tablespoons of water in a bowl and allow it to sit for 5 minutes. Melt the chopped chocolate in a heatproof bowl over a pot of barely simmering water (bowl not touching water). Stir occasionally. Remove from heat, then gradually whisk in the warm milk, keeping the mixture warm.
2. In a large heatproof bowl, whisk together the egg yolks, granulated sugar, salt, and 1 tablespoon of vanilla. Place the bowl over the pot of hot water and stir continuously with a rubber spatula until the mixture becomes smooth and custard-like, about 3 to 5 minutes. Slowly add the warm chocolate mixture and continue cooking until it thickly coats the back of a spoon, another 3 to 5 minutes. Remove from heat and whisk in the gelatin until fully incorporated. Transfer to a clean bowl, cover, and refrigerate until the custard starts to set, about 1 hour.
3. Line the sides of an 8-inch springform pan with the ladyfingers, standing them upright (trim bottoms if necessary). Whip the heavy cream in a large bowl with a mixer until soft peaks form. Sift 1 tablespoon confectioners' sugar over the cream, add the remaining 1 teaspoon vanilla, and gently stir to combine. Fold 1 1/2 cups of the whipped cream into the chocolate custard until smooth. Carefully spoon the mixture into the pan. Chill for at least 3 hours, until fully set.
4. Remove the pan's sides and transfer the Charlotte to a serving platter. Toss the raspberries with the orange liqueur and remaining 1 tablespoon confectioners' sugar in a bowl, then arrange them on top of the dessert.

Photograph by Kana Okada. Courtesy of Recipe Iseasy Magazine.

Indulge in this elegant Charlotte Russe with Raspberriesa decadent chocolate custard wrapped in ladyfingers, crowned with liqueur-kissed berries. Perfect for impressing guests, its silky texture and vibrant flavors will inspire your next dinner party triumph!