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Fresh Fruit Charlotte https://www.metro.ca/userfiles/image/recipes/null PT30M PT00M PT3H30M
Rum syrup:In a pan, bring water and sugar to a boil.Cool and stir in rum. Set aside.Mango Mousse:In a bowl, whip cream and set aside in the refrigerator.In a bowl, soften gelatine in cold water. Set aside.Purée mangoes in the blender.In a saucepan, heat 1 cup (250 mL) mango purée with sugar.Mix in gelatine with a hand mixer until dissolved.Remove from heat, and mix in remaining purée.Gently fold whipped cream into lukewarm mango purée.Assembly:Stand ladyfingers around the inside rim of an 8-in (20-cm) springform pan.Trim the sponge cake to fit inside the ladyfingers, and then cut horizontally into 2 layers.Place 1 layer in the bottom of the pan, brush with half the rum syrup, and spread with half the mousse.Lay 2nd layer over top, brush with rum syrup and spread with mousse.Refrigerate charlotte for 3 hours.Once mousse is firm, top with fresh fruit and decorate with sea salt caramels.
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decoration Irresistibles sea salt caramels

Fresh Fruit Charlotte

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10
servings
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • brown sugar

  • 3/4 cup
    (180 mL)
    water
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  • 1/3 cup
    (80 mL)
    dark rum
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  • lady fingers


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    SAVE $1.00
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  • 1
    8-in. (20 cm) sponge cake
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    SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.


    CHIPS AHOY! OR OREO MINI TREATS

    CHIPS AHOY! OR OREO MINI TREATS

    $7.99 ea.

    30 X 15 g WHILE QUANTITIES LAST


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  • Selection 35 % whipping cream


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  • packets gelatine

  • ripe mangoes

  • 7 oz
    (200 g)
    brown sugar

  • fresh fruit (pomegranate seeds, ground cherries, cranberries) to taste

  • decoration Irresistibles sea salt caramels
Imprimer ma sélection

Preparation

Rum syrup:

In a pan, bring water and sugar to a boil.

Cool and stir in rum. Set aside.

Mango Mousse:

In a bowl, whip cream and set aside in the refrigerator.

In a bowl, soften gelatine in cold water. Set aside.

Purée mangoes in the blender.

In a saucepan, heat 1 cup (250 mL) mango purée with sugar.

Mix in gelatine with a hand mixer until dissolved.

Remove from heat, and mix in remaining purée.

Gently fold whipped cream into lukewarm mango purée.

Assembly:

Stand ladyfingers around the inside rim of an 8-in (20-cm) springform pan.

Trim the sponge cake to fit inside the ladyfingers, and then cut horizontally into 2 layers.

Place 1 layer in the bottom of the pan, brush with half the rum syrup, and spread with half the mousse.

Lay 2nd layer over top, brush with rum syrup and spread with mousse.

Refrigerate charlotte for 3 hours.

Once mousse is firm, top with fresh fruit and decorate with sea salt caramels.

Source : Metro

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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