Botrytis-semillon charlottes with berries Recipe
Ingredients
3 eggs, plus 6 egg yolks
165g (3/4 cup) caster sugar
150g (1 cup) plain flour
100g icing sugar, sifted, plus extra, to dust
250ml (1 cup) 2005 botrytis semillon
3 1/2 x 5g titanium-strength gelatine leaves
200ml pouring cream, softly whipped
300g mixed berries (such as mulberries, raspberries and blueberries)
Botrytis-semillon charlottes with berries Recipe
Method
Step 1
Preheat oven to 190˚C. Using an electric mixer, whisk whole eggs and sugar until thick and pale. Sift over flour, then fold in. Spoon mixture into a piping bag with a 7mm plain nozzle and pipe 8 x 5.5cm rounds, then with remaining mixture, pipe about 120 x 5.5cm lengths on baking paper-lined oven trays. Bake for 6–7 minutes or until pale golden. Cool on trays. Line 8 x 225ml pudding moulds with plastic wrap. Place a sponge round in the base of each and slightly overlap about 15 sponge fingers around the sides.
Step 2
Whisk yolks, icing sugar and 160ml (2/3 cup) wine in a heatproof bowl set over a pan of simmering water for 8 minutes or until very thick and tripled in volume.
Step 3
Meanwhile, soften gelatine in cold water for 2–3 minutes, then squeeze out excess water and whisk into yolk mixture until dissolved. Cool for 10 minutes, fold in cream and divide among lined moulds. Trim sponge fingers flush with top of moulds. Combine remaining wine with berries. Chill both items for 4 hours or until charlottes are set.
Step 4
Turn out charlottes into bowls, dust with icing sugar and serve with berries.
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