Strawberry-Cranberry Charlotte Russe
- 1/2 cup plus 2 tablespoons Grand Marnier
- 1/2 cup plus 2 tablespoons Simple Syrup
- 36 (4-inch-by-1-inch) ladyfingers
- 3 cups whole milk
- 1 1/4 cups granulated sugar
- 2 vanilla beans, split lengthwise and scraped, beans and seeds reserved
- 1/2 teaspoon fine salt
- 1/4 cup plus 2 tablespoons Grand Marnier
- 2 (1/4-ounce) packets unflavored gelatin
- 10 large egg yolks
- 1 pound frozen strawberries, thawed and puréed (you will need 2 cups of purée)
- 2 cups cold heavy cream
- 2 cups fresh or frozen cranberries (about 7 1/2 ounces)
- 1/2 cup granulated sugar
- 3 tablespoons plus 2 teaspoons water
- 1/2 teaspoon unflavored gelatin
- Produce
- Cranberries, fresh or frozen (2 cups)
- Strawberries, frozen (1 pound)
- Cooking & Baking
- Granulated sugar (1 3/4 cups)
- Salt, fine (1/2 teaspoon)
- Simple syrup (5/8 cup)
- Vanilla beans (2)
- Drinks
- Water (3 2/3 tablespoons)
- Dairy
- Heavy cream (2 cups)
- Whole milk (3 cups)
- Refrigerated
- Egg yolks, large (10)
- Desserts
- Gelatin, unflavored (1 2 (1/4-ounce) packets)
- Gelatin, unflavored (1/2 teaspoon)
- Beer, Wine & Liquor
- Grand marnier (1 cup)
- Other
- 36 (4-inch-by-1-inch) ladyfingers
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 26, 2012 (9 months ago).
58 people saved this recipe.
