Charlotte Montreuil

The name for this dessert comes from the peaches of Montreuil, a Parisian orchard with a great reputation.  To serve 6 (use a 6 inch charlotte mold or soufflé dish).

1 pkg of sponge fingers or lady fingers
1 envelope of gelatine
1-1/4 cups of milk
3 egg yolks
2 Tbsp of sugar
1 tsp of vanilla
2/3 cup of peach purée
2 tsp of maraschino or other liqueur
1 cup of whipping cream
1 peach thinly sliced

To finish:

A few peach slices
1/2 cup of heavy cream

  • Cut off 1/2 inch from one end of the sponge fingers.
  • Line the mold with the sugared side of the fingers against the mold and the cut end on the base.
  • Soak the gelatine in 1/4 cup of cold water.
  • Warm the milk in a small saucepan.
  • Put the egg yolks, sugar and vanilla extract in a bowl of a mixer and beat until thick and pale yellow.
  • Pour on the milk, mix well and return to a clean saucepan.
  • Stir over a gentle heat, without boiling, until the custard thickens.
  • This is an english cream – a base for most bavarois and charlottes.
  • Stir the gelatine in the custard, strain into a clean bowl and add the peach purée.
  • Cool, stirring occasionally.
  • When the custard is almost set, fold in the lightly whipped cream.
  • Put half the mixture in the prepared charlotte and let set in refrigerator.
  • Cover this layer with the thinly sliced peaches and then pour the remaining custard.
  • Allow to set overnight.
  • To unmold set the charlotte pan in hot water for a few seconds.
  • Whisk the ½ cup of cream until stiff, place in a pastry bag with a small rosette tube and pipe cream around the edges.
  • Set the peach slices on top.