Try this Chestnut Charlotte recipe, or contribute your own.
Suggest a better descriptionSoak the ladyfingers in a mixture of equal parts rum and water. Line the bottom and sides of a charlotte mold with the biscuits. Whip the creme fraiche with the sugar until stiff. Add the crumbled [but not crushed] marrons glaces to two-thirds of the whipped cream [reserving the last third: translators insertion]. Place successive layers of chestnut cream and soaked ladyfingers in the mold: a layer of chestnut cream, a layer of ladyfingers, a layer of chestnut cream. End with a layer of ladyfingers. Refrigerate overnight. Unmold before serving and cover with the reserved cream. NOTES (1) Ladyfingers or sponge fingers can be bought under that name, but Julia Child recommends that they be homemade for use in a charlotte. A recipe has already been posted I believe, or one is found in her book "The French Chef". (2) In JCs recipe for an almond chocolate charlotte, she recommends lining the mold with waxed paper before putting in the ladyfingers. Then the top of the filled mold is covered with waxed paper, a saucer, and weighted down. Posted to FOODWINE Digest by Esther Czekalski
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 192 | ||
Calories from Fat: 126 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 36.9mg | 11 % | |
Sodium 56.7mg | 2 % | |
Potassium 100.2mg | 3 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 16.2g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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