Strawberry-Cranberry Charlotte Russe

Health score
4%
Strawberry-Cranberry Charlotte Russe
1560 min.
12
398kcal

Suggestions


Indulge in the delightful layers of our Strawberry-Cranberry Charlotte Russe, a stunning dessert that is sure to impress at any gathering. This elegant treat combines the tartness of fresh cranberries with the sweet, luscious flavor of strawberries, creating a harmonious balance that tantalizes the taste buds. Perfect for special occasions or as a refreshing end to a summer meal, this dessert is not only visually appealing but also a feast for the senses.

With a preparation time of 1560 minutes, this recipe may require some patience, but the end result is well worth the wait. The charlotte is beautifully encased in delicate ladyfingers, which soak up a flavorful syrup, adding an extra layer of taste and texture. The creamy strawberry Bavarian filling is light and airy, thanks to the whipped cream folded in, making each bite a heavenly experience.

To top it all off, a glossy cranberry glaze adds a vibrant finish, making this dessert as stunning as it is delicious. Whether you're hosting a dinner party or celebrating a special occasion, the Strawberry-Cranberry Charlotte Russe is sure to be the star of the show. Gather your ingredients and get ready to create a masterpiece that will leave your guests raving!

Ingredients

  • 7.5 ounces cranberries fresh
  • 10 large egg yolk 
  • 0.5 teaspoon gelatin powder unflavored
  • 0.3 cup grand marnier 
  • 0.5 cup granulated sugar 
  • cups cup heavy whipping cream cold
  • 144 inch ladyfingers 
  • 0.5 teaspoon salt fine
  • pound strawberries frozen thawed (you will need 2 cups of purée)
  •  vanilla pod split
  • tablespoons water 
  • cups milk whole

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • sieve
  • stand mixer
  • spatula
  • springform pan

Directions

  1. Cut a 13-by-30-inch-long piece of parchment and fold it in half lengthwise. Line the inside of a 9-inch springform pan with the paper collar, placing the folded end down. Secure the ends with a paper clip. Line the pan with the ladyfingers starting along the bottom: Dip both sides of the ladyfingers in the syrup mixture, letting them soak about 2 seconds per side.
  2. Combine the milk, sugar, vanilla seeds and pods, and salt in a large saucepan and bring to a simmer over high heat, stirring occasionally until the sugar dissolves, about 7 to 8 minutes.Meanwhile, pour the Grand Marnier into a small bowl and sprinkle the gelatin evenly over the surface; set aside.
  3. Whisk the egg yolks in a medium heatproof bowl until smooth, about 1 minute. Set a fine-mesh strainer over a large heatproof bowl; set aside.
  4. Remove the milk mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth.
  5. Pour the milk-egg mixture back into the pan and cook over low heat, stirring constantly, until the custard thickens slightly and coats the spoon, about 3 to 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  6. Remove the custard from the heat and pour it through the strainer (don’t press on the solids); discard the contents of the strainer.
  7. Whisk the gelatin mixture into the custard until dissolved and the mixture is smooth, about 2 minutes; set aside.Prepare an ice water bath by filling a large bowl halfway with ice and water.
  8. Place the custard over the ice water bath and stir often until it’s cooled to room temperature, about 15 minutes.When the custard is cooled, add the strawberry purée and whisk until combined.
  9. Pour the cream into a clean large bowl and whisk to medium peaks. (Alternatively, whisk in the bowl of a stand mixer fitted with a whisk attachment.)
  10. Add all of the whipped cream to the bowl of strawberry custard. Using a rubber spatula, fold in the whipped cream until evenly combined and no streaks of strawberry or whipped cream remain, scraping the bottom of the bowl as necessary to incorporate the custard. Lightly brush the tops of the exposed ladyfingers with the reserved syrup mixture (you may have some left over).
  11. Pour the strawberry Bavarian cream into the prepared pan. Refrigerate uncovered until set, at least 4 hours, then prepare the glaze. (Do not make the glaze ahead, or it will set up and be unpourable.)For the cranberry glaze:Set a medium-mesh strainer over a small bowl and set aside.
  12. Combine the cranberries, sugar, and 3 tablespoons of the water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and let simmer, stirring occasionally, until the berries are soft and starting to fall apart and the liquid has thickened slightly, about 10 minutes.
  13. Remove the pan from the heat.
  14. Pour the remaining 2 teaspoons of water into a small bowl and sprinkle the gelatin evenly over the surface; set aside.
  15. Pour the cranberry mixture into the strainer. Using a rubber spatula, push on the cranberry solids and scrape the underside of the strainer until all of the liquid is extracted; set the liquid aside and discard the contents of the strainer.
  16. Whisk the gelatin mixture into the cranberry mixture until dissolved and smooth. Set aside to cool to room temperature, about 15 minutes.
  17. Pour the cooled glaze over the surface of the charlotte russe, tilting the pan as needed so that the entire top surface is covered. Refrigerate uncovered overnight.To serve, unlock and remove the outer ring of the springform pan and discard the parchment collar.
  18. Cut the charlotte russe into slices and serve immediately. If displaying the dessert before serving, tie a decorative ribbon around the ladyfingers. The charlotte russe can sit at room temperature for about 30 to 40 minutes before it needs to be rechilled.

Nutrition Facts

Calories398kcal
Protein9.2%
Fat52.57%
Carbs38.23%

Properties

Glycemic Index
16.09
Glycemic Load
8.43
Inflammation Score
-6
Nutrition Score
11.613043474114%

Flavonoids

Cyanidin
8.86mg
Petunidin
0.04mg
Delphinidin
1.48mg
Malvidin
0.08mg
Pelargonidin
9.45mg
Peonidin
8.73mg
Catechin
1.24mg
Epigallocatechin
0.43mg
Epicatechin
0.93mg
Epicatechin 3-gallate
0.06mg
Epigallocatechin 3-gallate
0.21mg
Naringenin
0.1mg
Kaempferol
0.21mg
Myricetin
1.19mg
Quercetin
3.05mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:398.33kcal
19.92%
Fat:23.1g
35.54%
Saturated Fat:12.68g
79.27%
Carbohydrates:37.8g
12.6%
Net Carbohydrates:36.1g
13.13%
Sugar:16.68g
18.53%
Cholesterol:272.5mg
90.83%
Sodium:184.11mg
8%
Alcohol:1.28g
100%
Alcohol %:0.74%
100%
Protein:9.09g
18.19%
Vitamin C:24.94mg
30.24%
Vitamin B2:0.38mg
22.26%
Vitamin A:1070.84IU
21.42%
Phosphorus:203.98mg
20.4%
Selenium:10.58µg
15.12%
Vitamin B12:0.9µg
14.96%
Manganese:0.3mg
14.75%
Calcium:141.67mg
14.17%
Vitamin D:2.07µg
13.8%
Folate:55.04µg
13.76%
Vitamin B5:1.19mg
11.92%
Vitamin B1:0.17mg
11%
Iron:1.72mg
9.57%
Vitamin B6:0.17mg
8.29%
Vitamin E:1.1mg
7.36%
Zinc:1.09mg
7.27%
Potassium:252.76mg
7.22%
Fiber:1.7g
6.79%
Magnesium:20.66mg
5.17%
Vitamin B3:0.91mg
4.53%
Copper:0.08mg
3.99%
Vitamin K:3.27µg
3.11%
Source:Chow