Alex Hitz, Southern Living
- 1envelope1 envelope unflavored gelatin
- 1/2cup1/2 cup cold water
- 5large5 large egg yolks
- 1 1/2cups1 1/2 cups sugar
- 2teaspoons2 teaspoons all-purpose flour
- 1/2teaspoon1/2 teaspoon table salt
- 2cups2 cups half-and-half
- 1teaspoon1 teaspoon vanilla extract
- 1/2cup1/2 cup dry sherry, divided
- 2(3.5-oz.) packages2 (3.5-oz.) packages hard ladyfingers
- 2cups2 cups heavy cream
- Garnishes: sweetened whipped cream, chocolate shavings, mandarin orange segments
Adapted from myrecipes.com
1. Sprinkle gelatin over 1/2 cup cold water; stir and let stand 5 minutes. Whisk together egg yolks and next 3 ingredients in a bowl.
2. Bring half-and-half to a simmer in a medium saucepan over medium heat. Whisk 1/4 cup hot half-and-half into egg mixture; add egg mixture to remaining hot half-and-half, whisking constantly. Reduce heat to medium-low, and cook, stirring constantly, 8 to 10 minutes or until mixture thickens and coats a spoon. Add vanilla, gelatin mixture, and 1/4 cup sherry, stirring until combined.
3. Remove from heat; let stand 15 minutes. Transfer to a bowl. Cover and chill 2 hours or until mixture is a pudding-like thickness, stirring every 30 minutes.
4. Arrange 23 ladyfingers in a single layer on a jelly-roll pan. Brush both sides of ladyfingers with remaining 1/4 cup sherry.
5. Line a 9-cup charlotte mold or soufflé dish with plastic wrap, allowing 2 to 3 inches to extend over sides. Line sides of mold with ladyfingers.
6. Beat cream at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or until soft peaks form. Fold whipped cream into chilled half-and-half mixture. Gently pour mixture into prepared charlotte mold. Cover and chill 8 to 24 hours or until fully set. To unmold, invert a flat plate over dessert. Holding containers together, invert. Lift off mold, and gently remove plastic wrap. Garnish as desired. Cut dessert into wedges.
We tested with Natural Nectar Biscotti Savoiardi Lady Fingers.