Copyright 2011 LtDan'sKitchen blogs |
Peach Cobbler or Peach Melba are probably the two most common ways of using peach in a dessert but I am more partial to Peach Charlotte Russe or Peaches and Cream. Both desserts are fairly similar since the latter was derived from the former as my way to present the dish in the more familiar cake form. Peach Charlotte is very similar to the Mango Ice Box cake from back home where the cake base are ladyfingers sandwiched by a cream-based frosting and slices of fresh fruits (be it peaches or mangoes). The discovery of the Charlotte came about due to my frustration with the mangoes available here in the US. Most come from Mexico and although they look similar, the flavor and texture are quite different. You always end up with something that is very stringy and is never sweet, definitely not suitable for making cakes unlike their counterparts back home. The closest and most available substitute for this elusive ingredient is the canned peach.
Copyright 2011 LtDan'sKitchen blogs |
Charlotte Russe is usually assembled in a springform pan to form a round cake using precisely pieced ladyfingers and surrounded by more ladyfingers in a picket fence design, sometimes tied with a ribbon to finish off the cake. The parts of the cake are held together by a cream custard mousse and flavored with fresh or canned peach slices. It is very much an Easter or a spring cake. I personally don't do it this way since it is a bit too frou-frou and instead opting a simpler version by assembling it in a 9x13 baking pan. If you intend to give it away as a gift though, I think that the original form of the cake will be the perfect way to present it. I just think that without the ribbon, this whole cake will fall apart so I never make it as such.
Copyright 2011 LtDan'sKitchen blogs |
*Charlotte Russe with Peaches - Adapted
1 envelope unflavored gelatin
1 cup milk
4 eggs separated
½ cup sugar
¼ tsp salt
¼ tsp vanilla extract
2 cups heavy cream, whipped
2 batches of ladyfingers, recipe follows
2 32 oz canned peach slices
1. To make the cream custard mousse, soften gelatin in milk on top of a
double broiler.
2. Beat the egg yolks and add to milk together with ¼ cup sugar and the
salt. Cook over simmering water, stirring constantly, until mixture is
thickened and smooth. Stir in vanilla. Cool, stirring occasionally to
prevent crust from forming.
3. Beat egg whites until foamy. Beat in the remaining sugar, 1 tablespoon
at a time.
4. Fold egg whites and 2 cups whipped cream into the custard mixture.
5. Arrange a tight layer of ladyfingers in a 9x13 dish. Pour ¼ of the
custard mixture and top with peach slices. Level the peach slices with
another layer of the custard mixture. Repeat the process until you end
up with a top layer of the custard mixture.
6. Keep cool in the fridge until ready to serve.
**Ladyfingers - Adapted
4 egg whites, large
2/3 cup of sugar
4 egg yolks, large
7/8 cup scant all purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
1. Preheat oven to 350°F. Line two 17-inch-by-l2-by-4-inch baking sheets
with baking parchment. Fit large pastry bag with a plain 1/2 inch
round tube.
2. Place egg whites in bowl of electric mixer and whip until soft peaks
start to form. Slowly add 2 tablespoons of the sugar and continue to
beat until stiff and glossy. Transfer to another bowl. Add yolks to
mixer bowl and stir in remaining sugar. Whip until thick and very pale
start to form. Slowly add 2 tablespoons of the sugar and continue to
beat until stiff and glossy. Transfer to another bowl. Add yolks to
mixer bowl and stir in remaining sugar. Whip until thick and very pale
in color and remove bowl from stand.
3. Sift flour and baking powder together onto a sheet of wax paper.
Fold half the egg whites into the egg yolk mixture. Fold in the flour,
and then fold in the remaining egg whites. Add the vanilla and mix
just until incorporated. Transfer mixture to pastry bag and pipe out
onto prepared baking sheet. Bake for 8 minutes or until the tops are
Fold half the egg whites into the egg yolk mixture. Fold in the flour,
and then fold in the remaining egg whites. Add the vanilla and mix
just until incorporated. Transfer mixture to pastry bag and pipe out
onto prepared baking sheet. Bake for 8 minutes or until the tops are
golden brown.
Peaches and Cream
Copyright 2011 LtDan'sKitchen blogs |
*Women's Day Encyclopedia of Cookery Volume 3, Fawcett Publications, Inc., New York, 1966
:) Please forgive my irrational dislike of peaches!
ReplyDeleteThere are 2 gross reactions so either you pressed twice or there is another peach hater. Don't worry, I'm not taking this personally.
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