Peach Charlotte with Strawberry Sauce
Yankee Plus Dec 2015
TABLE OF CONTENTS
Prepare 1 to 2 days in advance. If you don't have a charlotte mold, use a 1-1/2-quart soufflé dish. The delicate peach flavor is a nice contrast to the sweetness of the strawberries. --The Queen Anne Inn, Chatham, Massachusetts
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- 2 dozen ladyfingers
- 6 egg yolks
- 2/3 cup granulated sugar
- 2 cups milk, scalded
- 1 tablespoon unflavored gelatin softened in 1 tablespoon water
- 1-1/2 cups already whipped cream
- 1/2 cup diced peaches, fresh poached or canned
- 1 pint fresh strawberries
- 1/2 cup confectioners’ sugar, or to taste
Instructions:Line a charlotte mold with ladyfingers, making sure each ladyfinger fits securely, leaving no space. Blend egg yolks and granulated sugar till very thick and lemon yellow. Slowly add scalded milk, place back on heat, and cook the custard for about 5 minutes over medium heat, stirring constantly. Do not allow to boil. Add softened gelatin and stir until dissolved. Strain custard through fine strainer into a metal bowl and place in larger bowl of ice cubes and water. Stir until almost set. Remove from ice. Fold in whipped cream and then peaches. Blend until perfectly smooth. Pour into prepared mold. Chill overnight to set.
Puree the strawberries and add confectioners’ sugar. Chill before serving.
Invert the mold on large plate. Spoon strawberry sauce around charlotte and pass extra sauce separately in a sauceboat.