Charlotte aux fruits rouges


  • 750 gr. (1,65 lbs) peeled red fruit (cherry, blackberry, black mulberry, etc.) or frozen fruit
  • 100 gr. (0,22 lbs) granulated sugar
  • 200 gr.(0,44 lbs) ​​toast bread

Put the pitted and washed fruits in a saucepan with the sugar.
Boil for 5 minutes until the juice of the fruits comes out and the sugar dissolves. Meanwhile, the fruits should be softened.
Cut off the crust of the toasted bread and cut it 2 cm. (0,98 inc) Cut into thick slices. Cover the bottom and sides of a 1 liter Charlotte (charlotte) container with the bread crumbs without leaving any gaps between the slices.
Separate 1/2 cup of the juice from the red fruits you boiled and pour the remaining juice into the bread with the fruits. Cover it with slices of bread again and cover it by pressing it lightly with a plate. Leave overnight in the refrigerator.
The next day, remove the plate above the Charlotte, close the serving plate on the bowl and turn it upside down and take the Red Fruit Charlotte into the serving bowl. Drizzle the juice you reserved the day before. Especially the parts of the fruit in the bread that are not colored by the juice. Then serve cold with cream on the side.


 

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