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Currants "Charlotte"


Ingredients:6 people
  • red and white currants
    1 kg
  • butter (mould)
    20 g
  • sugar
    200 g
  • water
    1 glass
  • raspberry brandy
    3 tablespoons
  • spoon biscuits
    24
  • custard:egg yolks
    2
  • milk
    1/4 liter
  • sugar
    50g
  • vanilla


Preparation:
  • Preparation time:25 minutes
  • Cooking time:30 minutes


Difficulty:[usr 2]

Wash all the currants. Shell half of them and set them aside.

Extract the juice from the others, exactly as for a currant jelly:heat the currants in a saucepan with 2 or 3 tablespoons of water for 5 to 6 minutes.

Squeeze the fruit with the back of a slotted spoon to release the juice. Then filter the juice obtained through a very fine sieve.

Add 200 g of sugar to this currant juice. Bring to the boil for 2 minutes, then remove from the heat and add the seeded currants to this jelly-like juice.

Generously butter a charlotte mold (tinned mould).

Mix water and raspberry brandy.

Line the bottom of the pan with a layer of soaked biscuits.

Cover with currant compote.

Fill the mold by alternating cookies cookies and currants.

Finish with cookies.

Cook over low heat in a bain-marie (th. 5 – 200°C).

Allow to cool before unmolding.

Serve very chilled, accompanied by a vanilla custard.

Currants  Charlotte

Source:Les Bons Desserts. Baudoin.