The charlotte is a dessert that came from England in the 19th century. It exists in countless variants. Probably the most famous member of the Charlotte family was created in Saint Petersburg and thus went down in culinary history as ‘Charlotte russe’. However, its creator was a Frenchman, the gifted chef Antoine Careme (1784 to 1833), and thus French culinary historians argue that the dessert should actually be called ‘Charlotte parisienne’. But Careme only invented it for the tsar…. As with many historical dishes, there is not only one recipe for the ‘Charlotte russe’: once it is prepared with chocolate and rum, the other time the basis is a delicate vanilla cream. What both have in common is that they contain candied fruits: small diced mixed fruits in the vanilla version, red heart cherries as decoration of the chocolate edition.
Mix the candied fruits and maraschino. Line a souffle dish with biscuits.
Bring milk and slit vanilla bean stem to a boil. Steep briefly.
Beat egg yolks, sugar and vanilla sugar to a thick cream. Boil milk again and pour to egg cream. Return to the frying pan and bring to a boil while stirring. Immediately pour into a suitable bowl.
Soak the gelatin in cold water. When it has collapsed, squeeze it out and let it melt in the hot cream. Refrigerate. When the cream begins to thicken along the edge
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