WHAT TO EAT IN FRANCE: STRAWBERRY-FINANCIER CHARLOTTE

Published by Wednesday, June 3, 2015 Permalink 0
Follow us!Follow on FacebookTweet about this on TwitterFollow on Google+Pin on PinterestFollow on TumblrFollow on LinkedIn

French Recipe: Strawberry, Rum, Almond and Cream Trifle

by Jonell Galloway

A charlotte is traditionally fruit sautéed in butter which is then placed in a mold lined with bread. In our day, the bread is usually ladyfingers, but I’ve used financier, a dense almond flour cake made with beurre noisette, giving it a distinctive flavor.

Insteading of sautéing the strawberries, I’ve marinated them in rum and used the marinade to “wet” the cake, similar to the way the British make trifle.

 

600 g strawberries
2 T. brown sugar
1 tsp. cinnamon

4 T. rum
3/4 c. water
4 financier cakes, individual size (or other type of soft, but dense, almond cakes)
200 g thick cream
1/2 vanilla bean
2 T. brown sugar

4 parfait dishes

  1. Top strawberries and cut in half. Place in mixing bowl.
  2. Mix in 2 T. brown sugar and cinnamon.
  3. Add rum and water. Mix gently.
  4. Leave for 30 minutes, mixing gently from time to time. A natural sauce should form. If it doesn’t, add a little more water and rum.
  5. Meanwhile, mix cream with vanilla from vanilla bean and brown sugar.
  6. Break up 1/3 of each financier into each parfait cup. Spoon in 1/9th of strawberries into each cup, pouring some juice onto the cake to moisten it.
  7. Cover with 1/9 of cream.
  8. Add two more layers of financier, strawberries and cream, in the same proportions, ending with cream.
  9. Decorate top with bits of strawberry, mint, or dark chocolate.
  10. Refrigerate for 2 hours before serving.

 

Never miss a post
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
Print Friendly, PDF & Email

Comments are closed.

Search
CATEGORIES, WRITERS, AND ARCHIVES
Latest Tweets
IN THE MEDIA
MEMBER OF
Slowfood Les Artisanes de la vigne et du vin
IACP Member
Geneva Writers Group


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. The articles on this site may be downloaded and shared with others as long as they credit The Rambling Epicure, but they can’t be changed in any way or used commercially.
Contact Us

UA-21892701-1