It’s been a while since I posted a recipe, and that’s mostly because my kitchen here in Frankfurt is missing some crucial appliances for effective cooking. Colander, kitchen scale (or any sort of measuring equipment), cake pan, pie pan… ok so the last two aren’t essential but I still need them!
The biggest pain has been not having any way to measure things. At the beginning of my internship here, I foolishly promised my co-workers that I would be bringing in delicious American treats on a regular basis. This was before I realized that I had no scale. I decided to make chocolate chip cookies anyway, trying to be creative and use the recipe’s proportions in lieu of measurements. Lo and behold, instead of thick, soft cookies, I got was one massive thin cookie, formed from the bodies of the cookies I lovingly shaped with my hands. I must’ve added too much butter.
I cut the cookie into smaller pieces and brought them in anyway, and despite their looks they were devoured quickly, but the experience discouraged me from trying to bake anything else.
So, that’s why I’m bringing you something I made a while back, but that is still delicious and beautiful and refreshing for the summer!
A charlotte is a French dessert that usually includes moistened spongy cookies surrounding a creamy filling. This one is made with savoiardi, which are moistened with orange juice and used to line a cake pan, which is then filled with a citrusy yogurt filling. Since it’s summer, you can feel free to mix it up by flavoring it with vanilla and berries instead of citrus, but either way it’s great!
Yogurt and Citrus Charlotte
500 g whole milk vanilla yogurt (not greek)
15 g gelatin sheets
savoiardi (lady fingers)
250 mL heavy whipping cream
2 tbsp powdered sugar
fruit and pistachios for decoration
Begin by lining a spring-form cake pan with parchment paper. Then, soften the gelatin in cold water. While it softens, zest and juice the two oranges into a deep plate, then use the juice to moisten as many lady fingers as you need to line the cake pan completely, including the sides.
Add the juice of a lemon to whatever orange juice you have left, then put it in a pan (it should be approximately 100 mL) with the softened gelatin and heat until the gelatin dissolves completely. Allow it to cool to room temperature, then add in the yogurt.
Whip the cream with the powdered sugar until it forms stiff peaks, then add it to the yogurt mixture. Pour the mixture into the lined cake pan and refrigerate at least 4 hours before serving. Decorate and serve!
Adapted from Sale e Pepe