A kind of pie or pudding made by lining a dish with slices of bread, and filling it with bread soaked in milk, and baked.
A cold charlotte is made by lining a mold with sponge type cakes or biscuits such as ladyfingers which enclose a light filling such as a mousse or bavarian cream. Charlottes have been popular since the time of Careme, at the beginning of the nineteenth century. Traditionally, the mold used is smaller in diameter at the base than at the top. The other type of charlotte is served hot, in which a mold is lined with buttered bread slices and filled with sweetened fruit or fruit puree, baked and served with fruit sauce.
This molded dessert is composed of a filling surrounded by ladyfingers or bread. Apple charlotte is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. Cold charlottes are made in a ladyfinger-lined mold and filled with a Bavarian cream; for frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.
a mold lined with cake or crumbs and filled with fruit or whipped cream or custard
French dessert prepared in a round mold. Can be hot or cold.
A hot or cold moulded dessert. For a hot charlotte the mould is lined with bread and for a cold charlotte it is lined with sponge fingers.
The name for two different desserts. The first preparation is made of slices of bread which are lined in a mold, filled with fruit, and baked until the bread acquires a golden color and crisp texture. The second version, similar to the first, lines a mold with cake or lady fingers and is filled with a bavarian cream. These may also be filled with whipped cream or even a fruit mousse. More elaborate versions layer the cake with jam, then slices of this cake is used to line the mold.
layered dessert of sponge cake, fruit and custard
A molded dessert containing gelatin, usually formed in a glass dish or a pan that is lined with ladyfingers or pieces of cake.
classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold; in the hot version, the dish is lined with crustless white bread saut?ed in butter, filled with fruit compote and baked. Also a potato variety.
A Charlotte is a type of dessert. It is a molded dessert with the shape of a tart where the filling is cooled custard or mousse, usually fruit-flavored (for example apple, pear, or raspberry). The filling is often covered with a thin layer of similarly flavored gelatin.