Charlotte Russe (Ladyfinger Bavarian Cream Chilled Dessert)
Quick answer
- Total time
- 290 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 8
About this dish
Ladyfingers stand upright around the inside of the mold, sugared side out, so the inner faces soak up moisture from the Bavarian cream while the outside stays dry.
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Unmolded, the dessert is a neat cylinder of pale biscuit around smooth, ivory vanilla mousse.
Ingredients
Instructions
- 1
Sprinkle 8g gelatin evenly over 40ml cold water and let it bloom for 5 minutes.
Make sure every granule is moistened so it melts smoothly later without rubbery clumps.
- 2
Put 3 egg yolks and 70g sugar in a bowl, then whisk for about 2 minutes until pale, thick, and slightly ribbony.
This helps the custard cook evenly and taste cleaner.
- 3
Warm 220ml milk with 1 teaspoon vanilla over low heat until small bubbles appear around the edge.
Pour it gradually into the yolks while whisking, so the eggs temper instead of scrambling.
- 4
Return the mixture to the pot and cook over low heat, stirring constantly, until it reaches 83°C and lightly coats the spatula.
Adjust the heat so the custard does not boil.
- 5
Stir the bloomed gelatin into the hot custard until fully dissolved.
Set the bowl over ice water and stir gently until the edges thicken, stopping before the custard sets into lumps.
- 6
Whip 280ml cream until the lifted whisk leaves a soft, bending peak, then fold it into the cooled custard in two additions.
Fit the 18 ladyfingers around the sides and over the base of the mold, pour in the mousse, and refrigerate for at least 4 hours.
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