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 do love a pie, and I’d be quite happy to start with a savoury pie and then finish with a sweet fruit pie for dessert. I’ve been doing a bit of research into British pies, looking at the variety of fillings, traditional and modern and especially looking at the pastry recipe. Do you use a puff pastry, shortcrust pastry or a traditional hot water crust pastry? There are so many decisions to be made when making a savoury pie, but one that caught my attention was the ‘Picnic Pie’. It is exact...
This banana bread recipe is so chocolate-y that even my husband who hates bananas likes it. It’s damp and dark, filled with little pockets of chocolate, and crunchy on top. And as a bonus, it’s really simple to make, and you don’t need to dirty much more than a whisk, one mixing bowl and loaf tin. Mess-free, easy, and delicious, what’s not to like?
By Julie Jones @julie_jonesuk. This is a classic British tart, made traditionally using cheap ingredients. Comforting, sticky, sweet and nostalgic, it is a dessert that I was fed as a child, and which, therefore, I love. I have added some cream and almonds to my recipe, which although makes it more c...