Are you looking for a new recipe for a simple, light and tasty treat? Then this peach charlotte is the perfect solution.
It only takes 6 ingredients to prepare this little delight. The classic ladyfinger biscuits give it an elegant look. The whipped cream filling and canned peaches are a wonderful pairing – they make this dessert super light and pleasant.
You can try using other fruits besides peaches. It will also be very tasty with strawberries or raspberries. But in my opinion, peaches are the top pick. So please give this recipe a try, and make sure to show me the results too!
Peach Charlotte
light, simple and tasty
Ingredientes
For the base:
- 25 ladyfingers
For the filing:
- 500 ml heavy cream
- 2 tsp vanilla essence
- 395 g condensed milk
- 4 white gelatin sheets
- 820 g canned peaches (total weight with syrup)
For the topping:
- 820 g canned peaches (total weight with syrup)
- 1 white gelatin sheet
Preparação
For the base:
- Pour the syrup from the canned peaches into a tall glass. Dip a few of the ladyfingers quickly in the syrup.
- Distribute these biscuits on the bottom of a springform pan with about 22 cm in diameter. You can trim them with a knife as needed, so as to cover the entire base.
- Chop the edges on one side of each of the ladyfingers, making them all about the same lenght.
- Without dipping them in the syrup, place the remaining ladyfingers along the ring of the cake pan, with the cut edges facing downward.
- Place the pan in the fridge while you prepare the filling.
For the filling:
- Hhdrate the gelatin in a container with cold water.
- In the meantime, warm up a tablespoon of condensed milk in the microwave or under weak fire, until it gets close to a boil.
- Squeeze the gelatin leaves to remove any water. Add to the warm milk to melt, and mix.
- Pour this mixture into the remaining condensed milk, beating vigorously with the whisk.
- Beat the heavy cream to stiff peaks. Add in the vanilla essence and mix.
- Slowly fold in the condensed milk into the whipped cream, until it is fully incorporated.
- Slice the peaches into smaller bits (the slices don't have to be too thin). Distribute half the slices on top of the biscuit base.
- Cover with half the whipped cream.
- Spread the remaining peach slices on top, and cover with the rest of the cream.
- Place in the fridge while you prepare the topping.
For the filling:
- Hydrate the gelatin in a container with cold water.
- Dry 6 peach halves. Blitz with the hand blender for a few seconds to obtain a purée.
- The same way you did earlier, warm up a tablespoon in the microwave.
- Squeeze the gelatin sheet and add to the hot purée.
- Add this spoonful to the remaining purée and mix quickly.
- Distribute the topping over the whipped cream evenly. Decorate to your liking with any leftover peaches.
