Three Berry Charlotte
2 T fresh orange juice
1T orange-flavored liqueur
3 oz sponge type ladyfingers, split
1 pint strawberries, hulled and cut in half
1/3 cup sugar
3 T fresh lemon juice
1 envelope unflavored gelatin
1/4 cup cold water
1 cup heavy cream
1 cup raspberries
1 cup blackberries
1 1/2 cups mixed berries (optional)
>hot to make<
*Line 9" x 5" loaf pan with plastic wrap, allowing plastic wrap to extend over sides of pan.
*In cup, combine orange juice and liqueur.
*With pastry brush, lightly brush flat side of lady fingers with juice mixture.
*Line long sides and bottom of loaf pan with ladyfingers, placing rounded side against pan.
*In blender, puree strawberries with sugar and lemon juice until smooth.
*In 2-quart saucepan, evenly sprinkle gelatin over water; let stand 2 minutes to soften slightly.
*Cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes.
*Remove saucepan from heat; stir in strawberry puree.
*Set saucepan in large bowl of ice water.
*With rubber spatula, stir just until mixture forms mound when dropped from spatula, 10 to 15 minutes.
*Remove saucepan from boll of water.
*In large bowl, with mixer at medium speed, beat cream until stiff peaks from.
*Fold one-third of whipped cream into strawberry mixture; fold strawberry mixture into remaining whipped cream.
*Gently fold in raspberries and blackberries.
*Spoon mixture into ladyfinger-lined pan.
*Cover and refreigerate at least 4 hours or up to overnight.
*To serve, unmold charlotte onto serving plate; remove plastic wrap.
*Garnish with mixed berries if you like.
-serves 8-
Note: I found this recipe in Good Housekeeping's "Best-Loved Desserts".
Labels: Charlotte recipe