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Add a photoRaciónes: 8
Ingredientes
- 12 ounce Ladyfingers [also known as sponge fingers]
- 20 ounce Creme fraiche
- 14 ounce Marrons glaces
- 1 x Wineglassful rum
- 1 x Glass water
- 4 ounce Sugar
Direcciones
- Soak the ladyfingers in a mix of equal parts rum and water.
- Line the bottom and sides of a charlotte mold with the biscuits. Whip the creme fraiche with the sugar till stiff. Add in the crumbled [but not crushed] marrons glaces to two-thirds of the whipped cream [reserving the last third: translator's insertion]. Place successive layers of chestnut cream and soaked ladyfingers in the mold: a layer of chestnut cream, a layer of ladyfingers, a layer of chestnut cream. End with a layer of ladyfingers. Chill overnight. Unmold before serving and cover with the reserved cream.
- NOTES
- (1) Ladyfingers or possibly sponge fingers can be bought under which name, but Julia Child recommends which they be homemade for use in a charlotte. A recipe has already been posted I believe, or possibly one is found in her book "The French Chef".
- (2) In JC's recipe for an almond chocolate charlotte, she recommends lining the mold with waxed paper before putting in the ladyfingers. Then the top of the filled mold is covered with waxed paper, a saucer, and weighted down.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 210 | |
| Calories from Fat 35 | 17% |
| Total Fat 3.87g | 5% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 68mg | 3% |
| Potassium 48mg | 1% |
| Total Carbs 39.56g | 11% |
| Dietary Fiber 0.4g | 1% |
| Sugars 24.96g | 17% |
| Protein 4.51g | 7% |
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