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Peach Charlotte

American.Kitchen's picture
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Heavy cream 1 Cup (16 tbs)
  Ladyfingers 200 Gram
  Milk 2 Cup (32 tbs)
  Peach halves 1⁄4 Cup (4 tbs) (Fresh Or Brandied)
  Eggs 4 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Brandy sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon

Sprinkle gelatin over 1/4 cup cold water to soften.
Scald milk in the top of a double boiler.
Beat egg yolks vigorously, adding sugar and salt a little at a time.
Pour in a little of the hot milk, beating constantly.
Pour back into milk and cook over boiling water until thick enough to coat a wooden spoon.
Remove from heat and stir in gelatin until dissolved.
Cool, then fold in stiffly beaten egg whites and whipped cream.
Line a greased 1 1/2 quart mold with ladyfingers, pour in the charlotte mixture, and chill until firm.
Turn out onto serving platter and garnish with fresh or brandied peach halves.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2013 Calories from Fat 1119

% Daily Value*

Total Fat 127 g194.7%

Saturated Fat 71.4 g357%

Trans Fat 0 g

Cholesterol 1225.2 mg408.4%

Sodium 1134.2 mg47.3%

Total Carbohydrates 159 g53%

Dietary Fiber 7 g27.9%

Sugars 139.9 g

Protein 75 g149.3%

Vitamin A 118.2% Vitamin C 77%

Calcium 95.5% Iron 32.8%

*Based on a 2000 Calorie diet


Peach Charlotte Recipe