I asked Malaymui if she knows any recipe that does not involved baking and she suggested Charlotte. She told me she wonders how I would interpret Charlotte. How would I interpret Charlotte? I have no idea. I don't think it is a cake since it does not involved any baking. Maybe a dessert? But maybe not a dessert as I saw it was served as savoury as well.
Charlotte is made by lining a mould or bowl with biscuits or boudoir or ladyfingers. These biscuits absorbed the fruit puree, cream, syrup, liquid or custard and then turned into cakes. I thought of getting a bit eccentric using these boudoir commonly served with Champagne.
My interpretation of a Strawberry Charlotte- recipe courtesy of Malaymui
My interpretation of a Mango Charlotte- recipe from my sister
Classically Charlotte were made from lining stale bread. And since then developed into many varieties.
Charlotte Russe is a dessert invented by the French chef Antoine Careme (1784-1833) who named it to honor his Russian employer Czar Alexander. Some believe Charlotte hails from an Old English word "charlyt" meaning a dish of custard. Meanwhile many French believes it is a French dish.
I got a little adventurous and interpreted a series of mini Charlottes.
My interpretation of a savory Charlotte- Charlotte Markerel
Charlotte and photo courtesy of Lucinda (DH France)
Series of Charlotte by DH France
Here is a video of a French lady called Monica preparing Charlotte. Since Monica is French and had been baking and cooking for a longtime I do believe her way would genuinely work. Her grandson filmed all her creations.