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Use: Charlotte Russe Mould (Silverwood Code 56772).
1 sachet unflavoured gelatine.¼ cup (55ml, 2floz) water.1cup (220gm, 8oz) sugar.1 cup (250ml, 8floz) milk.2 beaten egg yolks.1 large lemon.2 egg whites, beaten stiff.¾ pt. (450ml, 15floz) double cream, whipped.Sponge fingers.Soft fruit (a handful each of strawberries, and raspberries plus a Kiwi fruit).
You will need: Greaseproof paper.
Warm the water, then soak the gelatine until thoroughly dissolved (follow on-pack instructions if necessary).
Combine the sugar, milk and egg yolks and cook to a custard sauce.
Add the water/gelatine to the custard.
Grate the lemon and add the grated rind to the mixture, stirring well.
Remove from the heat and allow to cool thoroughly. When the mixture is completely cold and beginning to thicken, gently fold-in the beaten egg whites and the whipped cream.
Line the base of the mould with a disc of greaseproof paper.
Stand one sponge finger vertically in the mix until just the tip is showing.
Now depending on how thick the mixture is, you have a choice:
If the mixture is sufficiently thick, the finger will stay in place. If you are sure it hasn’t risen, pull it out of the mix and discard (or eat) it. You can now line the sides of the mould with sponge fingers as in the picture below.
Spoon in the mixture.
Chill in the fridge for at least two hours, or until fully set. With a plate over the top, invert the mould. With a little shaking, you should feel the Charlotte drop onto the plate.
Remove the mould and the disc of greaseproof paper. Decorate with sliced fruit.
If the mixture is a little thin, the biscuit will rise-up. Don’t panic: simply remove the biscuit, then pour the mix into the mould and chill in the fridge for at least two hours, or until properly set.
Once set, stand the mould in warm water for a few seconds to release the sides, then with a plate over the top, invert the mould. With a little shaking, you should feel the Charlotte drop onto the plate.
Remove the mould and the disc of greaseproof paper, then line the sides of the Charlotte with sponge fingers.
Decorate with sliced fruit.
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.