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Fresh Fruit Charlotte
2013-11-22
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.
10
Metro
0
0
0
0
decoration Irresistibles sea salt caramels
Fresh Fruit Charlotte
10
servings
0:30
Preparation
0:00
COOKING
3:30
TOTAL TIME
Ingredients
-
brown sugar
-
3/4 cup
(180 mL)waterYou might like:
![]()
Flyer Deal
(1)
PUMPKINS AND GOURDS VARNISHED BAG
2 for $10.00
ASSORTED COLOURS AND VARIETIES OR $5.99 ea.
-
1/3 cup
(80 mL)dark rumYou might like:
![]()
Flyer Deal
(1)
PUMPKINS AND GOURDS VARNISHED BAG
2 for $10.00
ASSORTED COLOURS AND VARIETIES OR $5.99 ea.
-
lady fingers
![]()
Flyer Deals
(4)
FAMILY PACK COOKIES
$6.99 ea.
PKG OF 24, 744 - 792 g SELECTED VARIETIES
LECLERC CELEBRATION COOKIES
2 for $5.50
SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.
CHIPS AHOY! OR OREO MINI TREATS
$7.99 ea.
30 X 15 g WHILE QUANTITIES LAST
GIOIA SAVOIARDI COOKIES
$2.49 ea.
400 g SELECTED VARIETIES
-
1
8-in. (20 cm) sponge cakeYou might like:
![]()
Flyer Deals
(4)
FAMILY PACK COOKIES
$6.99 ea.
PKG OF 24, 744 - 792 g SELECTED VARIETIES
LECLERC CELEBRATION COOKIES
2 for $5.50
SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.
CHIPS AHOY! OR OREO MINI TREATS
$7.99 ea.
30 X 15 g WHILE QUANTITIES LAST
GIOIA SAVOIARDI COOKIES
$2.49 ea.
400 g SELECTED VARIETIES
-
Selection 35 % whipping cream
![]()
Flyer Deal
(1)
COOL WHIP WHIPPED TOPPING
$3.49 ea.
1 L SELECTED VARIETIES
-
packets gelatine
-
ripe mangoes
-
7 oz
(200 g)brown sugar
-
fresh fruit (pomegranate seeds, ground cherries, cranberries) to taste
-
decoration Irresistibles sea salt caramels
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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