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Dessert on the Radio from Great Taste
Here's the recipe for the delicious dessert Kathy made on last Wednesday's three hour expanded edition of Great Taste in combo with Fringe Toast.
If you did not come by the studio to taste it, it's easy to make and guaranteed to wow!
QUICK RASPBERRY CHARLOTTE
Inspired by Gourmet Magazine 3/2008
Place ladyfingers flat in an 8 x 8 dish
Cover with 1 pint of melted vanilla ice cream (we used Julie's) --- let stand 10 minutes
Puree 10 oz melted frozen raspberries with 1/4 cup of sugar and squirt of lemon
Beat 3/4 cup heavy cream until it just holds peaks.
Add 3/4 of raspberry puree and continue to beat until it holds soft peaks
Drizzle 1/2 cup raspberry puree on top of ladyfinger/ ice cream layer
Spread raspberry cream on top -- spread evenly
Cover, chill in freezer 30 minutes.
Remove from freezer and decorate with berries and/or flowers
Serve with remaining raspberry sauce
Cover with 1 pint of melted vanilla ice cream (we used Julie's) --- let stand 10 minutes
Puree 10 oz melted frozen raspberries with 1/4 cup of sugar and squirt of lemon
Beat 3/4 cup heavy cream until it just holds peaks.
Add 3/4 of raspberry puree and continue to beat until it holds soft peaks
Drizzle 1/2 cup raspberry puree on top of ladyfinger/ ice cream layer
Spread raspberry cream on top -- spread evenly
Cover, chill in freezer 30 minutes.
Remove from freezer and decorate with berries and/or flowers
Serve with remaining raspberry sauce
ENJOY
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