Français
| Register    
Search

Advanced research

Charlotte of Candied Fruit and MadeiraTheWorldWideGourmet.com

Flavors of Great Britain

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes

Difficulty: Requires a certain dexterity

Add to favorites Print
Nutritional values

per 100 g

Energy:282.7 kcal

Proteins:4.7 g

Fats:8.8 g

Carbohydrate:47.9 g

Fibers:1.3 g

Sugar:25.8 g

Cholesterol:101.7 mg

Sodium:124.3 mg

Calcium:47 mg

SIMILAR RECIPES

  • Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis

  • Le Mont-Blanc, a Caribbean Creole cake

  • Grandma Chiquinha's Orange Cake

  • Sfouf - Lebanese Semolina Cake

  • Welsh Cakes

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

250

ml

candied fruit

140

ml

sultanas

140

ml

milk

125

ml

whipping cream

65

ml

flour

18

ladyfinger biscuits

60

ml

madeira

3

eggs

45

ml

sugar

30

ml

butter

METHOD

  1. butter a charlotte mold well; refrigerate for 10 minutes;
  2. place half a candied cherry in the center of the mold; place 6 pieces of candied angelica or other candied fruit in a star pattern around the cherry; line the sides with some raisins;
  3. line the sides and bottom with 9 biscuits, overlapping them to cover the mold completely;
  4. in a small bowl, combine the remaining dried fruit with the raisins;
  5. in another bowl, beat the eggs with the sugar; gradually whisk in the milk and cream;
  6. sprinkle 1 tbsp. candied fruit on the biscuits placed in the mold; cover with 125 ml (1/2 cup) of the egg-milk mixture;
  7. crumble 4 biscuits coarsely; place on the custard; add one-third of the fruit-raisin mixture; sprinkle with 1 tbsp. Madeira;
  8. continue the layering until the ingredients are used up; finish with whole or halved ladyfinger biscuits;
  9. cover with buttered parchment paper;
  10. take a large clean cloth; wet it and wring it out; sprinkle evenly with flour; lay it out on your work surface, floured side up; place the mold in the center; fold the cloth over the top and tie up well;
  11. place in a large pot, adding boiling water to reach 3/4 of the way up;
  12. place over the heat and bring to a boil; reduce the heat and simmer for 75 minutes without boiling; add more water if necessary;
  13. remove from the heat; let rest 2-3 minutes; place an inverted plate on top of the mold; turn over quickly to unmold; serve warm.

Quick no-cook version

  1. adapt the custard by replacing the milk and cream with 250-300 ml (1 - 1 1/4 cups) heavy cream, stiffly whipped, into which you fold 1 egg yolk, the sugar and 1 tbsp. Madeira.

CHEF'S NOTES

This is a very English dessert, served in diplomatic salons with a glass of Madeira.

If you wish to make the no-cook version, proceed in the same way, simply altering the egg-milk mixture (see below).



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box