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Caribbean Charlotte https://www.metro.ca/userfiles/image/recipes/charlotte-antillaise-6052.jpg PT30M PT00M PT3H30M
Rum Syrup: In a saucepan, bring the water and sugar to a boil; allow to cool, then add the rum. Set aside. Set the ladyfingers upright along the ring of an 8-in. (20-cm) diameter springform pan. Slightly trim the spongecake, place it on the base of the springform pan and brush with the rum syrup. Mango Mousse: In a bowl, whip the cream and set aside. In another bowl, soak the gelatine in the cold water. Set aside. In a mixer, reduce the mangos to a purée. Set aside. In a saucepan, heat 1 cup (250 mL) of the mango purée with the sugar. Add the gelatine, mixing with a hand mixer to dissolve the mixture well. Remove from the heat and continue adding the remaining mango purée and blend with the mixer. Gently fold the whipped cream into the warm mango mixture; pour into the springform pan. Refrigerate for about 3 hours. When the mousse is firm, garnish with fresh fruit such as strawberries, carambolas, raspberries, kiwis, mandarins, blackberries, lychees, or pineapple. Melt the fruit jelly and cover the fruit to give a glossy finish.
10
30 ladyfinger cookies 1 sponge cake (8 in. (20 cm) diameter)
Caribbean Charlotte

Caribbean Charlotte

Rate this recipe
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10
servings
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • rum syrup:

  • 7 oz
    (200 g)
    brown cane sugar
  • 3/4 cup
    (190 mL)
    water
  • 1/3 cup
    (80 mL)
    brown rum
  • 30
    ladyfinger cookies
  • 1
    sponge cake (8 in. (20 cm) diameter)
  • mango mousse:

  • 17 oz
    (500 g)
    very ripe mangos
  • 7 oz
    (200 g)
    brown cane sugar
  • 2
    packets gelatine
  • 2 cups
    (500 mL)
    35% cream

  • fruit garnish to taste

  • fruit jelly to taste
Imprimer ma sélection

Preparation

Rum Syrup:

In a saucepan, bring the water and sugar to a boil; allow to cool, then add the rum.

Set aside.

Set the ladyfingers upright along the ring of an 8-in. (20-cm) diameter springform pan. Slightly trim the spongecake, place it on the base of the springform pan and brush with the rum syrup.

Mango Mousse:

In a bowl, whip the cream and set aside.

In another bowl, soak the gelatine in the cold water. Set aside.

In a mixer, reduce the mangos to a purée. Set aside.

In a saucepan, heat 1 cup (250 mL) of the mango purée with the sugar. Add the gelatine, mixing with a hand mixer to dissolve the mixture well. Remove from the heat and continue adding the remaining mango purée and blend with the mixer.

Gently fold the whipped cream into the warm mango mixture; pour into the springform pan.

Refrigerate for about 3 hours. When the mousse is firm, garnish with fresh fruit such as strawberries, carambolas, raspberries, kiwis, mandarins, blackberries, lychees, or pineapple.

Melt the fruit jelly and cover the fruit to give a glossy finish.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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