Charlotte royale with raspberry and rosewater jam - recipe
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Prepare
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Serves
8 -
Skill
Advanced
Ingredients
For the swiss roll
- 110 g Self-raising white flour
- 1 tsp Baking powder
- 50 g Butter (unsalted)
- 2 Egg(s) (free range) large
- 110 g Unrefined golden caster sugar
- 1 tsp Vanilla extract
For the jam
- 500 g Raspberries
- 600 g Jam sugar
- 2 tsp Rose water
- 5 g Butter (unsalted)
For the custard
- 240 ml Milk (semi-skimmed)
- 1½ tsp Vanilla bean paste
- 4 Egg yolk(s) (free range)
- 140 g Unrefined golden caster sugar
- 5 Gelatine leaves
- 350 ml Double cream
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1
To make the jam in advance, warm the jam sugar in a preheated oven at 150°C (130°C fan, gas mark 2) for 10 minutes to speed up the dissolving process.
For this step you'll need:
- 600g Jam sugar
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2
Meanwhile, in a saucepan heat the raspberries and boil for 5-6 minutes until they become soft. Remove the pan from the heat and add the sugar and rose water, stirring until the sugar dissolves.
For this step you'll need:
- 500g Raspberries
- 2tsp Rose water
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3
Add a knob of butter and boil the jam for a further 10 minutes until setting point is reached.
For this step you'll need:
- 5g Butter (unsalted)
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4
Pour into warm jam jars and seal with a wax disc. Store in a cool place until ready to use.
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5
To make the swiss roll, preheat the oven to 200°C (180°C fan, gas mark 6) and line a swiss roll tin.
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6
Sift together the flour and baking powder, before adding the softened butter, caster sugar, eggs and vanilla extract. Mix together for 1-2 minutes until fully combined and smooth.
For this step you'll need:
- 110g Self-raising white flour
- 1tsp Baking powder
- 50g Butter (unsalted)
- 110g Unrefined golden caster sugar
- 2 Egg(s) (free range) large
- 1tsp Vanilla extract
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7
Spread the mixture into a swiss roll tin and bake in the oven for 15 minutes or until springy to touch.
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8
Dampen a tea towel and spread out. Layer on top a sheet of baking parchment larger than the tin and sprinkle with caster sugar in preparation to turn out the roll.
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9
Once baked, immediately remove the sponge, turning it face down onto the sugared paper. Gently peel off the base paper and trim the edges of the roll.
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10
Cover the sponge briefly with another damp tea towel, before removing and spreading with the rose water jam.
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11
Gently roll up the swiss roll, in the direction away from you then transfer to a cooling rack.
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12
Once cooled, slice the swiss roll to use as the foundations for the charlotte royale.
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13
To make the filling, whisk together the milk and vanilla bean paste in a sauce pan and bring to a simmer.
For this step you'll need:
- 240ml Milk (semi-skimmed)
- 1½tsp Vanilla bean paste
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14
In a separate bowl, whisk together the egg yolks and sugar, then gradually pour the milk mixture from the saucepan into the bowl to combine.
For this step you'll need:
- 4 Egg yolk(s) (free range)
- 140g Unrefined golden caster sugar
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15
Once combined, pour the mixture back into the saucepan and warm on a medium heat until it begins to thicken and coat the back of a spoon.
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16
Whilst the custard is thickening soak the gelatine leaves in water as per the instructions on pack.
For this step you'll need:
- 5 Gelatine leaves
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17
Sieve the custard into a bowl and add the gelatine, stirring until fully dissolved. Leave the custard to cool at room temperature.
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18
Whisk the double cream until it reaches a soft peak and gently fold in to the custard.
For this step you'll need:
- 350ml Double cream
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19
Cover your serving bowl with cling film and line with the swiss roll slices, keeping them close together.
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20
Pour the custard into the bowl and top with remaining swiss roll slices which will act as your base.
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21
Chill for at least 4 hours or overnight. Then to serve, place a plate over the top of the bowl and invert the pudding.