Chestnut charlotte

Yield: 8 Servings

Measure Ingredient
12 ounces Ladyfingers [also known as sponge fingers]
20 ounces Creme fraiche
14 ounces Marrons glaces
1 Wineglassful rum
1 Glass water
4 ounces Sugar

Soak 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: translator's 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 JC's 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 <esther_czekalski@...> on Dec 22, 1997

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