A hot dessert made from sliced apples, fried bread and brown sugar, baked and served with crème anglais.
"Charlotte in the style of Brillat-Savarin." A charlotte filled with pears, flavoured with kirsch and covered in apricot sauce.
Raspberry charlotte. The one shown in the picture is produced by Meert in Lille, which is well worth an excursion.
This was the original name of charlotte russe. It is a cold custard cream, bavarois or mousse in a mould of sponge fingers. Carême rechristened this charlotte russe when he went to work for the Russian royal family.
Charlotte is a variety of potato from Brittany. Small, pale, yellow-skinned potato with waxy yellow flesh with a firm, waxy texture and good, rich flavour. The skin is smooth. It is excellent in salads, hot or cold, and for roasting. It is also a type of pudding, both hot and cold.
