Also known as Sandown Pudding this dessert is similar to Crème du Careme (the original charlotte), a recipe from the renowned chef Antonin Careme who created dishes for the European aristocracy. As the Cowes Regatta attracted aristocrats and royalty it is likely that this is a dessert they knew well.
Equipment
Weighing scales
Measuring jug
Charlotte tin (18-19cm diameter)
Cling film
Shallow dish
Small bowl
2 large mixing bowls
Saucepan
Wooden spoon
Fine sieve
Electric hand whisk
Medium mixing bowl
Balloon whisk
Preparation method
Line the charlotte tin with clingfilm leaving enough hanging over the sides to cover the top of the tin once filled.
Pour the sherry into the shallow dish and quickly dip the underside (unsugared) of each boudoir biscuit into it.
Place these round the sides of the prepared pudding basin, sugared side facing outwards.
Put a layer of glace cherries at the bottom of the pudding basin, flat side upwards, followed by a layer of ratafia biscuits, flat side up.
Place the gelatine in a bowl of cold water and leave to soak.
To make the filling place the egg yolks and sugar in a large mixing bowl and beat with the electric hand whisk until thick and pale in colour.
Place the milk in the saucepan with the vanilla pod and bring to the boil.
Take off the heat, allow to cool a little and strain onto the sugar and egg mixture, whisking vigorously as you do so.
Clean the saucepan.
Return to the clean saucepan and heat gently, stirring constantly with the wooden spoon until thickened enough to coat the back of the spoon. Remove from the heat.
Squeeze the water from the gelatine and whisk it into the custard. Leave to cool to room temperature.
Place the cream into a large mixing bowl and whip to soft peaks.
Gently fold into the cooled custard a third at a time. Fold in as much as possible but to make the custard really smooth give it a final whisk with the balloon whisk.
Spoon into the pudding basin up to the top of the biscuits.
Cover with the overhanging clingfilm and chill in the fridge for at least 3 hours but preferably overnight.
When ready to serve, invert the basin onto a serving plate making sure the clingfilm which was covering the top of the custard is spread out to separate it from the custard. Remove the charlotte tin and then the clingfilm.
Tip: Once you have separated the eggs for the egg yolks you can put the egg whites in a freezer bag or plastic container and pop in the freezer to use at a later stage (for meringues for example). They are best used within a few months.
