Raspberry Charlotte Russe

14
Ingredients

40m
Prep Time

4h
Cook Time

4h 40m
Ready In

Recipe: #21515

October 29, 2015

Categories: Desserts, Almond, Raspberry, French, Gelatin/Jello, Heavy Cream, more

recipe by:
Mikekey

"An elegant molded dessert. Cook time is refrigeration time."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (91 g)
Calories 183.6
Total Fat - 11.7 g
Saturated Fat - 5.9 g
Cholesterol - 34.1 mg
Sodium - 101.9 mg
Total Carbohydrate - 16.8 g
Dietary Fiber - 0.9 g
Sugars - 13.5 g
Protein - 2.5 g
Calcium - 21.9 mg
Iron - 0.3 mg
Vitamin C - 4.2 mg
Thiamin - 0 mg

Step 1

Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).

Step 2

In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.

Step 3

Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.

Step 4

Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.

Step 5

When ready to serve, remove sides of pan and place the russe on a flat serving plate.

Step 6

In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds.