{"id":14599,"date":"2024-08-03T15:12:55","date_gmt":"2024-08-03T12:12:55","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=14599"},"modified":"2024-08-03T15:12:55","modified_gmt":"2024-08-03T12:12:55","slug":"charlotte-with-peaches","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=14599","title":{"rendered":"Charlotte with peaches"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">recipe<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparation:&nbsp;<strong>30 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rest:&nbsp;<strong>6 hours<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Difficulty:&nbsp;<strong>Easy<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serves:&nbsp;<strong>8<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredients<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Nectarines<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">savoiardi biscuits<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">320 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cow&#8217;s milk ricotta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Peach juice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">150 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caster sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for the finishing<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh mint<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 sprig<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Peach charlotte<\/strong>\u00a0is\u00a0a quick and summery variation of the\u00a0famous French preparation\u00a0, a\u00a0delicious and refined\u00a0<strong>dessert , ideal to bring to the table for a\u00a0party buffet<\/strong>\u00a0or to conclude a special dinner with guests.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Just like the classic recipe, the dessert is made up of a crown of\u00a0<strong>ladyfingers<\/strong>\u00a0lightly soaked in a\u00a0non-alcoholic syrup,\u00a0only that, in this case, instead of the traditional\u00a0Bavarian cream\u00a0we opted for a creamy, no-bake filling made with\u00a0<strong>ricotta<\/strong>\u00a0cheese, granulated sugar and\u00a0whipped cream\u00a0. The whole thing is enriched, at the heart and on the surface, with cubes and slices of nectarines and then garnished with sprigs of fresh mint: for a voluptuous and spectacular result that will conquer adults and children alike.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you wish, you can divide the ricotta cream into two bowls and add some bitter cocoa powder to one, to obtain two delicious colored layers. You can enrich the filling with&nbsp;<strong>drops of white<\/strong>&nbsp;or dark chocolate or you can replace the dairy product, which must be drained perfectly from the whey before proceeding as per our instructions, with robiola, mascarpone or another&nbsp;<strong>spreadable cheese<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For best results, don&#8217;t forget to quickly dip the ladyfingers in the\u00a0<strong>peach juice<\/strong>\u00a0and only on the side that comes into contact with the filling so as not to moisten them too much and, if you have time available,\u00a0package them at home\u00a0with our suggestions for a more genuine result.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare peach charlotte by following the step-by-step procedure and tips. If you liked this recipe, also try the\u00a0berry charlotte\u00a0and the\u00a0lemon\u00a0charlotte .<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make peach charlotte<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-monta-panna.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">First, whip the cream until stiff.1and set it aside.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-aggiungi-zucchero-copia.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Collect the ricotta, well drained from the whey, in a bowl with the granulated sugar2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-frulla-zucchero-ricotta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Work the ingredients with an electric whisk3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-unisci-panna-a-ricotta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the whipped cream to the ricotta cream a little at a time.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-amalgama-panna-ricotta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Incorporate it delicately with a spatula and with movements from the bottom upwards so as not to deflate the mixture.5. Then cover the soft and frothy cream obtained with a sheet of transparent film and leave to rest in the fridge.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-taglia-pesche.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile, peel three peaches and cut them into small cubes6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-taglia-savoiardi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut one end of the ladyfingers7, so as to create a flat base and ensure that they remain perfectly vertical when assembling the cake.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-bagna-savoiardi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quickly soak them in the peach juice, without soaking them too much, only on the side without sugar.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-rivesti-stampo-con-savoiardi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the removable bottom from a 20 cm diameter springform pan, place the steel ring on a serving dish and arrange the ladyfingers vertically all around; then create the base with other broken biscuits9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-metti-primo-starto-di-crema.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour half the ricotta cream and level the surface with the back of a spoon10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-aggiungi-dadolata-di-pesche.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the diced peaches11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-fai-secondo-strato-di-savoiardi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover with other ladyfingers soaked in fruit juice12.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-fai-secondo-strato-di-crema.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finish with the remaining ricotta cream, spread it evenly13and let the cake firm up in the fridge, covered with cling film, for 4-6 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-aggiungi-nastro.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When ready to serve, cut the two remaining peaches into slices and one segment into cubes. Arrange the peach slices in a radial pattern on the surface and complete the center with the diced fruit and a sprig of mint; then decorate with a colored satin ribbon.14.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/07\/charlotte-alle-pesche-still-life-fetta-1.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bring the peach charlotte to the table, cut it into slices15and servants.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">storage<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Peach charlotte can be stored in the fridge, covered with cling film, for up to&nbsp;<strong>3 days<\/strong>&nbsp;.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>recipe Preparation:&nbsp;30 min Rest:&nbsp;6 hours Difficulty:&nbsp;Easy Serves:&nbsp;8 ingredients Nectarines 5 savoiardi biscuits 320 gr Cow&#8217;s milk ricotta 250 gr Peach juice 250 ml Fresh cream 150 ml Caster sugar 80 gr for the finishing Fresh mint 1 sprig Peach charlotte\u00a0is\u00a0a quick and summery variation of the\u00a0famous French preparation\u00a0, a\u00a0delicious and refined\u00a0dessert , ideal to bring [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":14600,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - 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