Valentine's Day: Champagne, Saint-Amour, & Charlotte Russe

Valentine's Day is a special occasion that takes on new meaning when love is celebrated with beautiful desserts and exquisite wines like Saint-Amour and Champagne. The indulgence of delectable sweets provides a sensory experience that tantalizes the taste buds and warms the heart, creating moments of pure bliss.

"Dessert for Lovers."Photo byOriginal painting by Georgia folk artist Olivia Thomason.

A bottle of chilled Champagne adds a gentle touch to the occasion. The popping of the cork and the effervescence of the bubbles create a sense of excitement and anticipation, perfectly mirroring the joy that comes with being in love.

Saint-Amour, a festive red wine from France.Photo byDown South Today

Saint-Amour, named for a village in Burgundy, is a bright and fragrant red wine that belongs in the the celebration of love.

On Valentine's Day, the combination of a beautiful dessert, especially Charlotte Russe, with Champagne and Saint-Amour becomes a symbol of love and affection. It's a time to savor the sweetness of life and express heartfelt emotions, making memories that will be cherished for years to come.

Charlotte Russe, Regal and Delicious.Photo byDown South Today

The origin of Charlotte Russe dates back to its creation for a Russian Czar, but over time it has transformed into an elegant and delicious treat that is synonymous with celebrations of love. Initially designed to captivate the refined palate of royalty, Charlotte Russe has now become a beloved dessert enjoyed by people from all walks of life.

With delicate layers of cake, ladyfingers and a creamy filling, Charlotte Russe exemplifies sophistication and indulgence. Whether it is adorned with fresh berries, chocolate shavings, or a dusting of powdered sugar, this dessert has a way of enchanting taste buds and enticing dessert lovers.

From its regal origins to its current status as a cherished dessert, Charlotte Russe has seamlessly made its way into the celebration of love.

Charlotte Russe Recipe

Charlotte Russe is a classic from the eighteenth century. The cake has layers of ladyfingers, Bavarian cream, and fruit. It is a no-bake dessert.

Equipment

Cake Lifter & Transfer Spatula

Ladyfingers

Knox Original Unflavored Gelatin

Candied Mixed Fruit

Ingredients:

30-35 ladyfingers; use 20-25 ladyfingers for the sides of the cake, the rest will be used for the bottom

For the syrup:

¾ cup granulated sugar

¾ cup water

1 teaspoon rum extract

Custard:

2 ¼ cups heavy cream

2 ½ envelopes Knox gelatin OR 28 g of Gold sheet gelatin

4 tablespoons cold water

1 cup granulated sugar

5 large eggs

1 teaspoon vanilla extract

1 cup whole milk

½ cup candied fruit

Optional: Fruits for decoration strawberries, oranges, blueberries, raspberries, cherries, peaches etc.

Instructions:

You need an 8 inches springform cake pan.

Prepare the syrup: Bring to a boil the water mixed with sugar and simmer for 2-3 minutes. Remove from the stove and flavor the syrup with rum extract. (do not add the rum extract while simmering the syrup as the flavor will dissipate)

Let the syrup cool down. If you add ladyfingers to hot syrup, they will fall apart.

Steep the ladyfingers in the syrup and line the sides of the springform with them. Place them tightly together. (You will probably need 20-25 ladyfingers)

Line the bottom of the springform with ladyfingers that you steeped in the syrup.

How to make the cake filling:

Whipped Cream: Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

Pour heavy whipping cream and vanilla into the cold bowl and whisk for about a minute on high speed until medium to stiff peaks form.

Do not over beat. Set aside.

Bavarian Cream:

Start by hydrating the gelatin. Mix gelatin with water in a small bowl and set aside. If you use gelatin sheets, squeeze the water after it gets hydrated.

In a medium pot, mix the eggs with the sugar.

Add milk.

Place the pot on Bain-Marie and constantly stir until the first signs of boiling. It should look like a thin mayonnaise. At this point, the eggs are cooked enough, and the custard should cling to the spoon.

Remove and add the hydrated gelatin. Mix continuously with a wooden spoon until the gelatin is completely dissolved. Allow it to cool for 30 minutes at room temperature.

Add the whipped cream and blend them.

Add the candied fruit and mix well.

How to assemble the cake:

Pour half the filling on the bottom of the cake over the ladyfingers.

Cover the filling with another layer of ladyfingers soaked in the syrup.

Pour the rest of the filling over the ladyfingers and smooth the surface with a cake spatula.

Place it in the refrigerator for a few hours or better overnight.

The next day, carefully remove the edges of the springform and place the cake on a platter. Decorate it to your taste with fruits, more whipped cream, sprinkles, etc.

If you choose to use fresh fruit inside the custard instead of dried fruit, DO NOT USE fresh kiwi, pineapple, mango or papaya, because they have some enzymes that will destroy the gelatin, and the cake will not set.

Berries(fresh or frozen), peaches(fresh, frozen, or canned), cherries are great to use as well. Use about 16 oz of fresh or frozen fruit.

If you use frozen fruit, make sure you drain it very well before adding it to the cake.

Rosé Champagne is a salute to love.Photo byDown South Today

Bon appétit and bon dégustation.