Grape Charlotte Russe Recipe
Ingredients
| Cold water | 1/2 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Milk | 3 1/2 Cup (16 tbs), divided | |
| Honey | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Egg yolks | 5 , beaten | |
| 1/3 cup unsweetened frozen white grape juice concentrate | ||
| Vanilla extract | 1 Teaspoon | |
| Heavy cream | 1 1 1/2 Cup (16 tbs), divided | |
| Ladyfingers | 40 | |
| Seedless green grapes | 25 , halved | |
| About 25 purple grapes, halved and seeded | ||
Directions
Pour cold water into a small bowl, and sprinkle gelatin on top.
Set aside for a few minutes to soften.
In a 2-quart saucepan, mix together 3 cups milk and honey.
Dissolve cornstarch in remaining 1/2 cup milk.
Add to milk mixture in saucepan.
Heat to scalding, stirring constantly.
Add softened gelatin, and stir until dissolved.
Pour a little of the scalded milk mixture into egg yolks, whisking as you do so.
Return to saucepan, and cook mixture over medium heat, for 15 to 20 minutes, or until slightly thick, stirring constantly.
Remove from heat.
Stir in grape juice concentrate and vanilla.
Refrigerate until thick but not set.
In a medium-size bowl, beat 1 cup cream until soft peaks form.
Fold into thickened grape filling.
Line sides and bottom of a 9-inch springform pan with Ladyfingers, cutting off rounded ends of those used on bottom.
Turn filling into prepared pan.
Chill until set.
Decorate top of charlotte with grapes.
Working from the outside, make a circle of green grapes.
Leave a space, and then make a circle of purple grapes.
Repeat all the way to the center.
Beat remaining cream in a small bowl, and pipe it around top of filling and between rows of grapes.
Remove charlotte from springform pan.
Set aside for a few minutes to soften.
In a 2-quart saucepan, mix together 3 cups milk and honey.
Dissolve cornstarch in remaining 1/2 cup milk.
Add to milk mixture in saucepan.
Heat to scalding, stirring constantly.
Add softened gelatin, and stir until dissolved.
Pour a little of the scalded milk mixture into egg yolks, whisking as you do so.
Return to saucepan, and cook mixture over medium heat, for 15 to 20 minutes, or until slightly thick, stirring constantly.
Remove from heat.
Stir in grape juice concentrate and vanilla.
Refrigerate until thick but not set.
In a medium-size bowl, beat 1 cup cream until soft peaks form.
Fold into thickened grape filling.
Line sides and bottom of a 9-inch springform pan with Ladyfingers, cutting off rounded ends of those used on bottom.
Turn filling into prepared pan.
Chill until set.
Decorate top of charlotte with grapes.
Working from the outside, make a circle of green grapes.
Leave a space, and then make a circle of purple grapes.
Repeat all the way to the center.
Beat remaining cream in a small bowl, and pipe it around top of filling and between rows of grapes.
Remove charlotte from springform pan.
Chef
