Charlotte is a popular dessert that is quick and easy to prepare. However, this dish has many variations. Try to make an original charlotte from bread crumbs, add apples with strawberry sauce, and a traditional biscuit with ice cream.
Apple charlotte with breadcrumbs
It is better to prepare such charlotte from aromatic Antonov apples - with them the dessert will be especially tasty. An unusual combination of black bread croutons with sweet and sour fruits can be complemented with vanilla ice cream, whipped cream or homemade custard. You will need:
- 10 apples;
- 150 g of black bread rusks;
- 100 g of butter;
- 300 g of sugar.
For charlotte, use homemade crackers pre-cooked in the oven.
Crush the crackers in a mortar, wash the apples, peel, remove the core, and finely chop the pulp. Grease a saucepan with oil and sprinkle generously with breadcrumbs. Put half of the crushed apples, sprinkle with sugar, spread small pieces of butter on top. Pour the crackers again, place the remaining apples, sugar and butter on top. Cover the pot with a lid and place in the oven, preheated to 160 ° C for 20 minutes.
When the apples are tender, remove the charlotte and serve hot or cold, slicing directly into portions in the mold.
Ice cream charlotte with biscuits and strawberry juice
Such a dish can be prepared for a festive table, it turns out not only delicious, but also very beautiful. You will need:
- 0.5 kg of apples;
- 0.5 kg of strawberries;
- 4 eggs;
- 1, 3 glasses of sugar;
- 0.75 glasses of flour;
- 300 g creamy ice cream.
Fresh strawberries can be substituted for frozen ones.
Separate the yolks from the whites and rub with sugar until white. Whisk the whites into a strong foam. Sift the flour and sprinkle it over the yolks, carefully put the whites on it. Mix gently from top to bottom. Put the resulting dough in an even layer on a baking sheet, greased with butter and sprinkled with flour. Bake a sponge cake in an oven preheated to 140 ° C. Cut the finished cake into strips 1 cm wide, and then cut each into pieces 7-8 cm long. Place the pieces of biscuit on a baking sheet and dry them in the oven.
Wash the apples, peel, chop thinly and simmer in a little water until soft. Rinse the strawberries, dry and mash with 1 glass of sugar. Add 0.5 cups water, stir well. Mash the sundae with a spoon and cover the bottom and sides of the previously cooled form with it. Put the mold in the refrigerator for an hour. Then lay the apples, biscuits, strawberry puree and the remaining ice cream in layers. Refrigerate the mold for 24 hours. Before serving, wrap it in a hot, damp towel and gently flip it onto a platter. Charlotte can be garnished with whole strawberries.
