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.

Charlotte au whisky

This charlotte should be prepared the day before it is served.

2 envelopes of gelatine
1/2 cup of cold water
1/2 cup of boiling water
6 eggs separated
8 Tbsp of whiskey (small ½ cup)
1 cup of sugar
1 tsp of lemon juice
1 pint of whipping cream
3 pkg. of lady fingers, split

  • Soak gelatine in cold water for a few minutes, add boiling water and dissolve.
  • Beat egg yolks until thick and pale yellow (about 3 minutes).
  • Add whiskey very slowly.
  • Beat in the sugar and add lemon juice.
  • Stir in the gelatine and chill a short time (until it barely starts to set).
  • Whip the cream and fold it in the egg mixture.
  • Beat the egg whites to the soft peak stage and fold it in also.
  • Line the side and bottom of a 12″ spring pan with split lady fingers.
  • Pour the whiskey mixture in it and cover the top with lady fingers.
  • Chill in refrigerator overnight.
  • Powder the top with confectioner’s sugar and unmold before serving.

You can make a lemon charlotte by replacing the whisky with 9 Tbsp of fresh lemon juice (about 2 lemons), and just 1½ cups of cream instead of a pint.  Use a 10” spring pan.