Charolette Russe (French)

      Originally it was said that Charolette Russe was created in England during the 15th century, in honor of Queen Charolette the wife of George III.  But the truth is that the dish is actually French in origin. The dish created by French chef Marie Aintome Carmine for his employer Czar Alexander I of Russia. 
      The dish traditionally is made by placing a bavarian cream inside of a mold that has been lined with lady fingers.  Tradition states that the dish should be finished off with tying a ribbon around the lady fingers.  These days, the Charolette Russe is served during the spring and summer months with plenty of fresh fruit being used in its creation. 
      Reader beware, many recipes for Charolette Russe will tell you to serve the dessert warm.  Unless you plan to make a chocolate version of the dessert, a Charolette Russe should be chilled so that the cream can set.  Chocolate versions often have a custard center, which requires baking before it can become light and fluffy.  If you are creating a fruit version then it should be chilled at least a few hours as it uses a Bavarian cream instead of a custard.  Rule of thumb chocolate is hot and the fruit is not.
      The recipe that follows is a fruit flavored Charolette Russe (which you know now means it is served chilled).   If I had to choose a perfect time to serve this dish, it would be Easter.  As you can tell there is not a lot of processed sugar in this dessert, and despite the use of heavy cream it is not a very heavy dessert.  Perfect for when you want to eat a great meal and then you have to hide easter eggs afterward.

Blueberry Lemon Charolette Russe

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1/2 cup sugar

4 large egg yolks

2 packages powdered gelatin (4 1/2 teaspoons)

1/2 cup cold water

1 tablespoon lemon zest

1 package lady fingers (about 2 dozen)

1 jar blueberry preserves (8 ounces)

1 pint blueberries

In a large saucepan combine the milk, 1 cup cream, vanilla, and 1/4 cup of sugar.  Bring to a simmer over a medium heat.  In a large bowl combine the remaining sugar with the egg yolks.  Whisk the mixture until thoroughly combined.  Temper the mixture by adding about 1/3 of the hot cream mixture with the egg yolks while mixing thoroughly.  Add in the remaining cream mixture before returning the mixture to the pan, stirring constantly until the mixture coats the back of a spoon; 6-8 minutes.

Meanwhile prepare an ice bath, by placing a smaller bowl into a larger filled with ice and a small bit of water.  Pour the mixture into the prepared ice bath and set covered in you refrigerator, stirring occasionally in order to prevent a skin from forming.  Chill for an hour.

In a small bowl, mix the gelatin and hot water stirring to break up any clumps; then allow to soften for about 2 minutes.  heat the softened gelatin in the microwave for 20 seconds on lover power until the mixture is completely clear. 

Stir the gelatin into the prepared sauce; and continue to cool for another 20 minutes.  Whip in the reaming 1 cup cream until it forms medium soft peaks  incorporate the lemon zest and place covered in the refrigerator while waiting.  Meanwhile, cover the inside of an 8 inch spring form pan with clear plastic wrap.  place the lady fingers along the side.  Spoon half of the chilled Bavarian cream; pour the preserves over this layer; and spoon in the remaining cream.  Chill the dessert for one additional hour or overnight. 

When ready to serve, place the pan upside down on a serving place and remove the sides.  Remove the plastic wrap.  Garnish the top of the desert with blueberries and tie a colored ribbon of choice around the center.  Serve chilled.

Serves 6 to 8