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quick-raspberry-charlotte-241747.json
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quick-raspberry-charlotte-241747.json
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{
"directions": [
"Layer ladyfingers in souffl\u00e9 dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.",
"Pur\u00e9e, raspberries with water, sugar, and lemon juice in a blender until smooth.",
"Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.",
"Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.",
"Serve charlotte with remaining raspberry sauce."
],
"ingredients": [
"7 ounces savoiardi (crisp Italian ladyfingers)",
"1 tablespoon Cognac or other brandy",
"1 pint premium vanilla ice cream, melted",
"10 ounces frozen raspberries (not in syrup)",
"1 cup water",
"Rounded 1/4 cup sugar",
"1 1/2 teaspoons fresh lemon juice",
"3/4 cup chilled heavy cream",
"Equipment: a 7- to 8-inch souffl\u00e9 dish"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Milk/Cream",
"Blender",
"Mixer",
"Dessert",
"Freeze/Chill",
"Quick & Easy",
"Frozen Dessert",
"Raspberry",
"Cognac/Armagnac",
"Gourmet",
"Kidney Friendly"
],
"title": "Quick Raspberry Charlotte",
"url": "http://www.epicurious.com/recipes/food/views/quick-raspberry-charlotte-241747"
}