blackcurrant & rose charlotte

Happy Valentinsday!

Here we are, Valentine’s Day or Let’s-just-celebrate-that-it-is-the-Weekend-Day. I had a lovely evening with my cousin Birgit & our friend Julia yesterday (Lady’s only) and we’ll have friends again tonight. As you might have seen, I have made this Charlotte for pudding but we were so busy cooking and eating (yummy Ottolenghi salads & sea bass with rosemary) that I have to write up the recipe this morning.
I always wanted to make a rose charlotte since my wonderful Sophie had told me about one she made years ago with rose jam and I have been stocking these lovely pale rosé biscuits from France (Biscuits roses de Reims, Maison Fossier in case you are wondering) for that day. Not enough eggs, time or patience to make the classic Charlotte appareil as my Larousse tells me (crème anglaise collé or crème bavaroise) and I wanted something fruity but equally fragrant & out of the ordinary. The decision went for the last black currants to go well with the heavy scented rose jam. The weights therefore are flexible, this is how much I had and it was a really intensely flavoured mousse, use less if you like and add the whipped cream if you prefer a creamier filling.

Both rose & black currants have an exquisite quite seductive taste to them that is hard to describe: woodsy, the smell of a summer’s evening in the garden, something charmingly Old World like Miss Marple or candied violets. Anyway, before I have you rolling on the floor with laughter, I better own up to forgetting to line the pan with ladyfingers (it was late) resulting in a little DIY the next day to keep those biscuits in line with a bow and explains the lower level of filling than I had aimed for. Gild the lily or the rose in this case with dried rose petals. Nothing to worry about, it tasted & looked absolute marvellous (more photos on Flickr, just click on the photo above): A proper pudding for Valentine’s day or a weekend with friends. Might want to keep this in mind for Mother’s Day…

 

Blackcurrant & rose charlotte russe
for 8 Valentines or weekend guests

320g (11.2 oz) blackcurrant puree (from about 400-450g = 14-16oz frozen currants)
1 small jar (350g or12.3 oz) rose jam (I had a really fragrant Persian rose jam with rose petals)
ca. 400g (14 oz) Greek or greek style yoghurt (full fat, made with cream)
9 sheets leaf gelatine
3 tablespoons water
(optional: ¼ litre of whipping cream)
biscuits roses de Reims (pink Ladyfingers, of course regular are fine, too)
a few dried rose petals

Take the last blackcurrants from your mother’s garden out of the freezer and heat them with a little water. Heat for about 5-10 minutes until they have softened and slightly cooked. Leave to cool & pass through a sieve to catch all pips, stalks etc. for a smooth puree. Mix with the jar of rose jam and the Greek yoghurt. Soften the gelatine in cold water for about 5 minutes, squeeze out the water and dissolve them with about 3 tablespoons of water in a small pan over low heat. Add a little of the blackcurrant & rose yoghurt to the molten gelatine, stir to cool & distribute it evenly after which you can add it to the whole yoghurt mixture. Place in the fridge to cool. If you prefer a lighter & creamier filling, carefully stir ¼ litre of whipped cream into the slightly stiffened mousse.

Line a Charlotte mould/mold or any other round pan with straight sides with cling film or plastic wrap and a ring of ladyfingers. Fill the tin with the slightly firmed mousse (maybe after 30-40 minutes in the fridge), cover with plastic wrap and leave in the fridge overnight or for at least 6 hours.

Place a serving plate or cake stand over the pan, make sure the plastic wrap is not caught underneath the mousse and swiftly turn over to release the charlotte onto your plate. Sprinkle with rose petals and decorate with a bow if you need to keep the ladyfingers in line…

 

Schwarze Johannisbeere & Rosen Charlotte
für 8 Valentins- oder Wochenend-Gäste

320g pürierte schwarze Johannisbeeren (ca. 400-450g gefrorene Johannisbeeren)
1 kleines Glas (350g) Rosenmarmelade (ich hatte eine unglaublich aromatische persische Rosenmarmelade mit Rosenblättern)
ca. 400g griechischer Joghurt (10%, Sahnejoghurt)
9 Blätter Gelatine
3 EL Wasser
(gegebenenfalls ¼ l Sahne)
biscuits roses de Reims (frz. roséfarbene Löffelbiskuits, es gehen natürlich auch normale)
ein paar getrocknete Rosenblätter

Man nehme die letzten, wohl gehüteten schwarzen Johannisbeeren aus Mutters Garten aus dem Gefrierschrank und erhitze sie bei schwacher Hitze mit ein wenig Wasser für 5-10 Minuten bis sie weich und leicht gekocht sind. Abkühlen lassen, dann durch ein feines Sieb streichen um ein glattes Püree zu erhalten. Dies Fruchtmark mit der Rosenmarmelade und dem Joghurt mischen. Die Gelatineblätter in Wasser ca. 5 Minuten einweichen, ausdrücken und mit 3 EL Wasser in einem kleinen Topf bei niedriger Hitze auflösen. Zuerst die flüssige Gelatine mit etwas Fruchtjoghurtmasse verrühren um die Temperatur anzugleichen und anschließend unter die Mousse rühren. In den Kühlschrank geben, damit die Mischung etwas anziehen kann. Für eine leichtere und cremigere Füllung kann jetzt noch ¼ l geschlagene Sahne vorsichtig untergehoben werden. Dann die Masse eine Weile kühl stellen damit sie fester werden kann.

Die Charlottenform oder eine beliebige runde Form mit geraden hohen Wänden mit Frischhaltefolie auskleiden und um Rand Löffelbiskuits aneinanderreihen. Die festere Masse hineingeben, mit der Folie bedecken und im Kühlschrank über Nacht oder für mindestens 6 Stunden fest werden lassen. Dann eine Servierplatte, Tortenständer oder Teller auf die Form geben, die Frischhaltefolie zur Seite ziehen und das Ganze mit festem Griff schnell umdrehen und die Charlotte auf die Platte zu stürzen. Mit getrockneten Rosenblättern bestreuen und – falls sich ein paar Biskuits selbständig machen wollen – mit einer Schleife umwinden.

 

 

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4 thoughts on “blackcurrant & rose charlotte

  1. Pingback: On the ninth day of Christmas… | thepinkpigeonpost

  2. Pingback: The Twelve Days of Christmas: A Culinary Extravaganza | The Pink Pigeon Post

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