Wild Blueberry Charlotte
Indulge in the elegance of this *Wild Blueberry Charlotte*, a no-bake dessert that combines luscious flavors and eye-catching presentation. Featuring layers of tender ladyfinger biscuits and a silky blueberry cream filling infused with the sweet-tart essence of wild blueberries, this recipe is a stunning centerpiece for any occasion. The secret to its irresistible texture lies in the blend of freshly whipped cream and a tangy homemade blueberry compote, perfectly set with a touch of gelatin. Topped with a glistening swirl of compote and sprigs of fresh mint, this charlotte is as delightful to look at as it is to taste. With just 40 minutes of prep time, this make-ahead treat is perfect for hosting, offering a sophisticated dessert that's both refreshing and indulgent. Prepare to impress with every creamy, fruit-filled bite!
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Recipe Information
Ingredients
- 24 pieces Ladyfinger biscuits (savoiardi)
- 2 cups Wild blueberries (fresh or frozen)
- 0.5 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 packet Unflavored gelatin
- 3 tablespoons Cold water
- 1.5 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 6 leaves Fresh mint leaves (optional, for garnish)
Instructions
Prepare the wild blueberry compote: In a small saucepan, combine the wild blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the blueberries soften (about 5-7 minutes). Remove from heat and let cool slightly.
In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes. Heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved. Stir the dissolved gelatin into the warm blueberry compote. Allow the mixture to come to room temperature.
Line a 7-inch springform pan with parchment paper. Arrange ladyfinger biscuits upright along the sides of the pan, with the sugared side facing out. Place additional ladyfinger biscuits flat on the bottom to create an even layer, trimming them as needed to fit snugly.
In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the room-temperature blueberry compote, reserving 2 tablespoons of the compote for decoration.
Spoon the blueberry cream mixture into the prepared pan, spreading it evenly over the layer of ladyfingers. Smooth the top with a spatula.
Refrigerate the charlotte for at least 4 hours, or until the filling is set and firm.
Before serving, carefully remove the springform ring and transfer the charlotte to a serving plate. Decorate the top with the reserved blueberry compote and fresh mint leaves.
Slice and serve chilled. Enjoy your elegant Wild Blueberry Charlotte!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 410.0 g | 149% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 287.8 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
