Ingrédients pour Peach Charlotte
- 1/4 cup powdered sugar
- 1/4 cup cornstarch
- 3 cups whole milk
- Egg Yolks
- 1 teaspoon almond extract
- 1 package (about 10 ounces) ladyfingers
- Peach Halves In Juice
- Peach Schnapps
- Unflavored Gelatin
- Heavy Cream
- Vanilla Extract
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Comment préparer Peach Charlotte
- **Prepare the Peach Custard:**
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- Gradually whisk in 3 cups of whole milk until smooth.
- Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens (about 3-5 minutes).
- In a separate bowl, lightly beat 4 large egg yolks.
- Temper the yolks by slowly whisking 1/3 cup of the hot milk mixture into the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency and reaches 160°F on an instant-read thermometer (about 4-5 minutes).
- Remove from heat and stir in 1 teaspoon almond extract.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Let cool completely, then refrigerate for at least 45 minutes until very thick.
- **Assemble the Charlotte:**
- Line the bottom of a 9-inch springform pan with aluminum foil.
- Coat the foil and the sides of the pan with cooking spray.
- Stand ladyfinger halves upright around the sides of the pan.
- Line the bottom of the pan with ladyfinger halves, tearing them to fit as needed.
- Thinly slice 2 peach halves for garnish and set aside.
- Arrange the remaining peach slices, cut-side down, in the bottom of the pan on top of the ladyfingers.
- Spoon the cooled peach custard over the peaches.
- **Prepare the Peach Schnapps Gelatin (Optional):**
- If using, pour 1 tablespoon of Peach Schnapps into a small saucepan.
- Sprinkle 1 teaspoon of unflavored gelatin over the schnapps.
- Let stand for 5 minutes to soften.
- Gently heat over low heat, stirring constantly, until the gelatin dissolves completely.
- Let cool slightly.
- **Make the Whipped Cream:**
- In a large bowl, beat 2 cups of cold heavy cream until soft peaks form.
- Gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, beating until stiff peaks form.
- Gently fold in the cooled gelatin mixture (if using) until combined.
- Spoon the whipped cream over the custard in the pan.
- Arrange the reserved peach slices around the edge.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
119g
Fat
61g
Carbs
13g
