Cheese Charlotte Recipes

CHEESE AND HAM CHARLOTTE

Steps:

• Make sandwiches of bread, butter and ham.
• Cut sandwiches into triangles and cut off crusts.
• Arrange triangles in a oven-proof dish.
• Beat egg and milk together; season with salt and pepper.
• Pour over sandwiches and sprinkle with grated cheese.
• Bake in a moderate oven, 180 degrees c for 30 minutes.

CHEESE CHARLOTTE

Steps:

• Cut cheese into small thin slices.
• thinly slice the bread.
• butter a souffle dish(or similar ovenproof dish).
• fill with alternate layers of bread and cheese.
• Bring milk to boil, beat eggs and take milk off the heat.
• Pour beaten egg slowly into milk, stirring constantly.
• season with salt,pepper and nutmeg and pour over bread and cheese
• leave to soak for 10 mins, occasionally loosening edges with a spatula.
• dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.

CHARLOTTE RUSSE

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

MANGO CREAMY CHEESE CHARLOTTE

Steps:

• Arrange enough ladyfingers over bottom of 8-inch-diameter springform pan with 2-3/4-inch-high sides to cover completely, trimming as necessary.
• Halve remaining ladyfingers crosswise and stand around sides of pan, edges touching and rounded sides out.
• Brush with Grand Marnier.
• Whip cream till stiff.
• Put the mango nectar into a small heat-proof bowl and sprinkle the gelatin over it.
• Set aside for 5 minutes.
• Whip cream cheese with sugar in food processor.
• Add the 2 packages of defrosted mangoes Or 4 fresh mangoes peeled and diced pulse till pureed.
• Heat in microwave oven nectar 20 seconds then add to mango cheese mixture,pulse.
• Quickly pulse in whipped cream with the mango cheese mixture.
• Spoon mango mixture into pan.
• Cover with plastic; chill until set, at least 5 hours.
• Remove springform and tie cake with a pretty peach colored ribbon.
• Serve with Raspberry Sauce!