Peach and buttermilk charlotte

Peach and buttermilk charlotte
Makes: 8 portions
Prep time:
Cook time:
Total time:
Buttermilk filling
  • 9 gr leaf gelatine
  • 400 ml buttermilk
  • 40 gr white sugar
  • 1 tspn vanilla flavour
  • 125 ml double cream
Peach filling
  • 9 gr leaf gelatine
  • 450 gr peaches on syrup
  • 175 gr syrup from the tinned peaches
  • 125ml double cream
  • 250 gr raspberries
  • 3 tbspn icing sugar
To finish
  • 60 ml double cream
  • 20 sponge fingers
  • 250 gr raspberries
Buttermilk filling
  1. Line the bottom of a charlotte mould with baking paper.
  2. Soak the gelatine in ample cold water until soft.
  3. Warm the cream with the sugar and vanilla flavour without boiling. Drain the gelatine and dissolve in the warm cream.
  4. Stir this trough the buttermilk, pour half of it in the mould and allow to set in the fridge. Keep the rest at room temperature for later.
Peach filling
  1. Soak the gelatine in ample cold water until soft.
  2. Drain the peaches. Measure the amount of syrup needed.
  3. Warm the syrup without boiling and dissolve the drained gelatine in the syrup.
  4. Puree the peaches and add to the syrup.
  5. Whisk the cream to semi-soft peaks and fold into the puree, when it is back at room temperature.
  6. Pour the peach filling in the mould on top of the buttermilk. Allow to set in the fridge before pouring the remainder of the buttermilk filling on top of the peach filling.
  7. Refrigerate until set, preferably half a day or overnight.
  1. Puree the raspberries with the icing sugar and (if needed) some water until smooth.
  2. Keep refrigerated for later use.
To finish
  1. Unmold the charlotte by running a knife around the rim and turn upside down on the plate.
  2. Whip the double cream to stiff peaks and use it to glue the sponge fingers to the charlotte. Decorate with the raspberry coulis, fresh raspberries, extra whipped cream and some mint.
Stuff to know
It is possible to use frozen raspberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the charlotte at least 8 hours to fully set.
Stir through the peach filling some diced peaches for extra texture.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmoulded.