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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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