Strawberry Charlotte Russe: An Oldie but a Goodie.

I'm so super lame. I haven't posted any recipes for a long time... and I've even been baking tons! Just as much as ever! I've had a recent love affair with blondies (see? I took pictures, I totally intended to write it up).

Chocolate Peanut Butter Blondies

I made another cheesecake in puerto rico (this time key lime, again without any supplies as you can see by the 9X13 dish we had to use, and under duress with a NOVA crew filming our efforts): 

And I even branched out into candy and made chocolate toffee salted caramels.

I don't have Thalia's excuse (no babies here!) but I have been traveling a lot this summer, and I had a big goofy handful of a foster dog that a few students and I rescued from Puerto Rico. Oh yeah, and I'm hitting the academic job market, but the less we can say about that the better (otherwise I might curl into a ball in the corner and never finish this post). 

Goofy foster dog, Toad.

Anyway, all of that preamble is to say, sorry. I'm super lame. BUT I have something super fabulous for your culinary enjoyment to make up for my super lameness-- Charlotte Russe! I was only introduced to Charlotte Russe a couple years ago when I was visiting my parents and we were getting ready for a dinner party. In brainstorming about dessert my mom suggested a Charlotte Russe, mentioning it as a childhood favorite and staple of her youth. 

For those of you, like the past me, who haven't heard of Charlotte Russe, it's basically custard encased in ladyfingers. That description doesn't really do it justice -- it's silky and sweet and understated. It's delicious. Also, it's gorgeous. Look at how pretty!! In other words, the perfect dessert for my comeback debut! 

Ingredients: 

For the ladyfingers: 

3/4 c. Kirsch 

3/4 c simple syrup (1 part water to 2 parts sugar, boil until sugar is dissolved, voila!) 

36-40 ladyfingers (the hard italian kind) 

parchment paper*

springform pan*

*If you don't have these, why not do it as a trifle! Instead of arranging the ladyfingers as described, alternate layers of ladyfingers and custard in a trifle dish)

Italian Style Ladyfingers

For the custard: 

3 c whole milk

1 1/4 c sugar 

4 t vanilla

1/2 t salt

1/4 c + 2 t blue curaçao or grand marnier 

1 packet unflavored gelatin 

1 packet strawberry gelatin (or you can use 2 unflavored or 2 strawberry, just decrease the sugar by a couple tablespoons if you use both strawberry)

10 egg yolks, well mixed

1 lb fresh or frozen strawberries, hulled

2 c heavy cream

For the Strawberry glaze: 

1.5 lb strawberries, hulled 

1/3 c sugar

1/2 c water + 2 T water 

juice from one lemon

1 T cornstarch

1/2 packet of strawberry jello (optional) 

Mix together the kirsch and simple syrup in a shallow bowl. Cut a piece of 30" parchment paper, fold it in half, and make a collar around the springform pan. Use a paperclip or a safety pin or something to fasten it together. 

Dip the ladyfingers in the kirsch/simple syrup mixture and hold for a couple seconds so they soak up the goodness. 

Place the ladyfingers (sugar side down) along the bottom of the pan, leaving enough space for perpendicular lady fingers to be placed around the rim (sugar side out). 

And keep going until the bottom is covered and there are ladyfingers all around the circumference. If you've adequately soaked the ladyfingers they'll expand and there should be no gaps. If there are gaps in the bottom fill them in with broken ladyfinger pieces. 

Now make the custard! Pour the curaçao into a bowl and sprinkle with the galatin powder. Set this mixture aside while you cook the custard. 

Bring the milk, sugar, vanilla, and sugar to a simmer and cook, stirring occasionally, until the sugar is dissolved (5-8 minutes). 

Once this happens, turn off the heat and add about 1 cup of the hot milk mixture to your reserved eggs, stirring to mix well (this is called tempering eggs). 

Add the tempered eggs back to the custard mixture and stir well. 

Cook over low heat, stirring constantly, until the custard thickens a little. You'll know it's done when you turn your spoon over and run your finger through the custard on the back and the custard doesn't fill back in the mark you've made. 

Pour the custard through a strainer into a large bowl then add in the gelatin mixture, whisking until dissolved. 

Stick the custard in the refrigerator for about 15-20 minutes, stirring occasionally, until it reaches about room temperature. 

Meanwhile, puree the strawberries. 

When the custard is cooled, add the strawberry puree to it, mixing well. 

Whip the cream, and fold it into the custard. 

Pour your custard into your ladyfinger springform pan, and refrigerate for at least 4 hours. I took this opportunity to go to the beach, and highly recommend it. 

Next make the strawberry glaze! Bring the strawberries, water, and lemon on the stove on medium-high  up to boil then reduce the heat to low and simmer until the strawberries break down (about 10 minutes). You may need to encourage them to do so by smashing them with a potato masher. It's also loads of fun. 

Strain the solids from the sauce, pressing as much juice as you can out of them before discarding. 

Whisk the cornstarch with 3T water, add to your strawberry concoction (and add the optional jello powder now too), and simmer 3-5 minutes until it thickens into a glaze. 

Cool for 15-20 minutes then pour on top of the custard, being careful to cover the whole surface with the glaze. 

Cool overnight. 

When it's time to serve, unlock the springform pan and remove the rim and the parchment paper. 

Cut it in pieces like a pie and serve immediately, otherwise it'll get a bit unstable. If you want to display it before eating, just tie a ribbon around it so it'll stay standing! 

Enjoy!