Dessert: France – Charlotte Aux Fruits (Fruit Charlotte)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 min

Additional 4 hrs

Total 4 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10 oz (300 g) ladyfingers (boudoirs)
1 1 / 4 cup (300 ml) whipping cream
1 / 4 cup (50 g) caster sugar (plus extra to soak ladyfingers if desired)
7 oz (200 g) kiwi and pomegranate fruit compote
1 tbsp (15 ml) lemon juice
1 to 1 1 / 2 tsp (5 to 7.5 ml) powdered gelatin (or 3 to 4 gelatine leaves), softened
1 cup (240 ml) seedless grapes, halved
Extra pomegranate seeds for garnish

Show original ingredient measurements

10 oz / 300 g ladyfingers (boudoirs)
1 1 / 4 cup (300 ml) whipping cream
1 / 4 cup (50 g) caster sugar (plus extra to soak ladyfingers if desired)
7 oz / 200 g kiwi and pomegranate fruit compote
1 tbsp (15 ml) lemon juice
1 to 1 1 / 2 tsp powdered gelatin (or 3 to 4 gelatine leaves), softened
1 cup seedless grapes, halved
Extra pomegranate seeds for garnish

Instructions

1. Make the compote: combine kiwi puree, pomegranate juice and sugar; simmer briefly until slightly reduced. Cool, then stir in lemon juice.
2. Soften gelatin in cold water, then warm a spoonful of compote and dissolve the gelatin into it; stir back into compote and cool but not set.
3. Whip cream with caster sugar to soft peaks and fold into cooled compote to make a mousse. Fold in halved grapes.
4. Line a charlotte mold with ladyfingers standing upright (dip quickly in a little sweetened juice if you like).
5. Spoon the mousse into the lined mold, smooth, cover and chill at least 4 hours or overnight to set.
6. Unmold onto a plate, garnish with pomegranate seeds and extra sliced kiwi or grapes, slice and serve.