Ingredients: |
Ingredients: 6 egg yolks
¼ cup sugar
1 cup milk
3 tbsp raspberry liqueur or raspberry-flavored syrup, divided
2 tbsp water
1 (1/4 oz) pkg unflavored gelatin
2 (3 oz) pkg ladyfingers
2/3 seedless raspberry preserves
1 cup heavy whipping cream
2 cups (1 pint) fresh raspberries, divided
|
Directions: |
Directions:In medium saucepan, whisk together egg yolks and sugar. Place milk in microwave-safe bowl; microwave on high 2 to 3 minutes or until hot. Slowly whisk into egg yolk mixture. Cook over medium heat, stirring constantly, 4 to 5 minutes or until mixture coast back of spoon and reaches 170°F. Strain into large bowl. Stir in 2 tablespoons of the liqueur.
Place water in small bowl; sprinkle with gelatin. Let stand 5 minutes or until gelatin softens. Stir into warm custard until dissolved. Let stand while preparing pan.
Line bottom and sides of a 9-inch spring-form pan with ladyfingers, cutting them as necessary to fill any spaces on bottom.
Place preserves in another microwave-safe bowl; microwave on high 30 to 60 seconds or until melted. Stir in remaining 1 tablespoon liqueur; cool slightly. Brush over ladyfingers.
In another small bowl, beat cream at medium-high speed until firm but not stiff peaks form.
Place bowl with custard in larger bowl filled with ice water. Stir constantly until mixture just begins to thicken. Fold in whipped cream and 1 cup of the raspberries. Pour into pan. Refrigerate at least 6 hours or overnight. When ready to serve, garnish with remaining raspberries. |
This recipe for Raspberry Charlotte is from