{"id":6380,"date":"2021-03-24T16:59:45","date_gmt":"2021-03-24T16:59:45","guid":{"rendered":"https:\/\/www.vicenziusa.com\/?p=6380"},"modified":"2022-10-14T08:20:41","modified_gmt":"2022-10-14T08:20:41","slug":"charlotte-with-meringue-and-cardamom-flavoured-pastry-cream","status":"publish","type":"post","link":"https:\/\/www.matildevicenzi.com\/us\/2021\/03\/24\/charlotte-with-meringue-and-cardamom-flavoured-pastry-cream\/","title":{"rendered":"Charlotte with Meringue and Cardamom Flavoured Pastry Cream"},"content":{"rendered":"<section id=\"bt_bb_section69e483dcba02c\" class=\"bt_bb_section bt_bb_layout_boxed_1200 bt_bb_vertical_align_top bt_bb_bottom_spacing_medium\"  data-bt-override-class=\"null\"><div class=\"bt_bb_port\"><div class=\"bt_bb_cell\"><div class=\"bt_bb_cell_inner\"><div class=\"bt_bb_row bt_bb_row_width_boxed_1200 bt_bb_row_width_boxed \"  data-bt-override-class=\"{}\"><div class=\"bt_bb_row_holder\" ><div  class=\"bt_bb_column col-xxl-12 col-xl-12 pl-0 pr-0 bt_bb_vertical_align_top bt_bb_align_left bt_bb_padding_normal\" style=\"; --column-width:12;\" data-width=\"12\" data-bt-override-class=\"{}\"><div class=\"bt_bb_column_content\"><div class=\"bt_bb_column_content_inner\"><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<p><span style=\"font-weight: 400;\">Preparation:<\/span> 10 minutes<\/p>\n<p><span style=\"font-weight: 400;\">Total time:<\/span> 60 minutes<\/p>\n<p><span style=\"font-weight: 400;\">Servings:<\/span> 6-8 people<\/p>\n<p><span style=\"font-weight: 400;\">Author:<\/span> Matilde Vicenzi<\/p>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<p>Searching for a new dessert to bring to the table this Easter? Here is an original recipe that will leave everyone literally open-mouthed:\u00a0a Charlotte with Vicenzovo Ladyfingers, a heart of meringue and an unexpected filling of cardamom flavoured pastry cream.\u00a0 An unusual, but truly scrumptious combination!<\/p>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Ingredients for the cardamom light cream:<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ul>\n<li>10.5 oz white chocolate<\/li>\n<li>1 cup pastry cream<\/li>\n<li>1 teaspoon gelatine<\/li>\n<li>1 tablespoon water<\/li>\n<li>\u00be cup whipped cream<\/li>\n<li>Cardamom pods<\/li>\n<\/ul>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Ingredients for the vanilla light cream:<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ul>\n<li>1 cup pastry cream<\/li>\n<li>1 teaspoon gelatine<\/li>\n<li>1 tablespoon water<\/li>\n<li>\u00be cup whipped cream<\/li>\n<li>1 vanilla pod<\/li>\n<\/ul>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Ingredients for the base:<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ul>\n<li>4 oz.\u00a0<a class=\"link-ing\" href=\"https:\/\/www.amazon.com\/Matilde-Vicenzi-Vicenzovo-Fingers-savoiardi\/dp\/B08LDJ2THC?ref_=ast_sto_dp&amp;th=1\" target=\"_blank\" rel=\"noopener\">Vicenzovo Ladyfingers<\/a><\/li>\n<li>7 tablespoons water<\/li>\n<li>\u00bd cup sugar<\/li>\n<li>1 small glass of rum<\/li>\n<li>ready meringues<\/li>\n<\/ul>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Ingredients for the chocolate nest:<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ul>\n<li>1 cup dark chocolate<\/li>\n<\/ul>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>To garnish:<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ul>\n<li><a class=\"link-ing\" href=\"https:\/\/www.amazon.com\/Matilde-Vicenzi-Vicenzovo-Fingers-savoiardi\/dp\/B08LDJ2THC?ref_=ast_sto_dp&amp;th=1\" target=\"_blank\" rel=\"noopener\">Vicenzovo Ladyfingers<\/a><\/li>\n<li>Bitter chocolate<\/li>\n<li>Coloured drag\u00e9es<\/li>\n<li>Whipped cream<\/li>\n<\/ul>\n<p>\n<\/div><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_medium\" data-bt-override-class=\"null\"><\/div><header class=\"bt_bb_headline bt_bb_font_weight_normal bt_bb_color_scheme_5 bt_bb_dash_none bt_bb_size_inherit bt_bb_align_inherit\" style=\"; --primary-color:#191919; --secondary-color:#786b49;;color:#4a4a4a;border-color:#4a4a4a;\" data-bt-override-class=\"{}\"><h5 style=\"font-size:24px\" class=\"bt_bb_headline_tag\"><span class=\"bt_bb_headline_content\"><span>Preparation<\/span><\/span><\/h5><\/header><div class=\"bt_bb_separator bt_bb_border_style_none bt_bb_top_spacing_normal\" data-bt-override-class=\"null\"><\/div><div  class=\"bt_bb_text text-recipes-post\" ><\/p>\n<ol>\n<li class=\"li1\">Prepare the pastry cream following the basic recipe and adding crushed cardamom pods while the milk is warming up. Filter the milk and pour it on the mixture.<\/li>\n<li class=\"li1\">Repeat the same procedure to prepare the vanilla flavoured pastry cream. Leave to cool.<\/li>\n<li class=\"li1\">To make the two creams airier, first of all whip the cream (do not whip it to stiff peaks, but until soft). Soak the gelatine in cold water, wring it out. Put in a bowl and top 1\/3 of the cardamom pastry cream with the gelatine; heat up in the microwave or baine marie until the gelatine has melted completely.<\/li>\n<li class=\"li1\">Add the mixture to the remaining pastry cream, mix well with the whisk to prevent the formation of lumps and in the end add the soft cream.\u00a0 In this way, your pastry cream will be airier becoming a \u201cbound\u201d Chantilly thanks to the presence of gelatine.\u00a0Allow to rest 30 minutes in the refrigerator.\u00a0 Repeat the procedure for the vanilla flavoured pastry cream.<\/li>\n<li class=\"li1\">Assemble the dessert fastening an acetate strip inside a 7in diameter ring-shaped mould.\u00a0Put the meringue on the bottom and cover it with the vanilla cream.\u00a0Coarsely crumble the Vicenzovo Ladyfingers creating an even layer, douse lightly with rum syrup prepared by bringing water and sugar to the boil and adding a small glass of rum.<\/li>\n<li class=\"li1\">Use a spatula to even the layer of cardamom cream.\u00a0Allow to rest in the refrigerator for 1-2 hours.<\/li>\n<li class=\"li1\">Prepare a chocolate nest by melting the chocolate and casting it in the semi sphere silicone moulds to create a design; allow it to solidify at room temperature.<\/li>\n<li class=\"li1\">Serve the Charlotte garnishing it with a crown of Vicenzovo Ladyfingers cut in half and decorated with chocolate, tufts of whipped cream and the nest filled with drag\u00e9es.<\/li>\n<\/ol>\n<p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><!-- cell_inner --><\/div><!-- cell --><\/div><!-- port --><\/section>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tFrameworks to provide a robust synopsis for high level overviews. Iterative approaches to corporate strategy foster collaborative thinking to further the overall value proposition dynamically.\t\t<\/p>\n","protected":false},"author":1,"featured_media":6381,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59,55],"tags":[],"class_list":["post-6380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert-recipes","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Charlotte with Meringue and Cardamom Flavoured Pastry Cream - Vicenzi Usa<\/title>\n<meta name=\"description\" content=\"Searching for a new dessert for Easter? 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