Name: Chestnut Charlotte
Ingredients: 12 oz Ladyfingers [also known as sponge fingers]; 20 oz Creme fraiche; 14 oz Marrons glaces; 1 Wineglassful rum; 1 Glass water; 4 oz Sugar

There are…some who believe that it was likely during the Feast of Tabernacles that Jesus was born. While we celebrate Christ’s birth on December 25, most scholars acknowledge that this tradition was begun in the fourth century AD by the Roman Catholic Church and that the exact day of Jesus’ birth is unknown. Some of the evidence that Jesus might have been born earlier in the year during the Feast of the Tabernacles includes the fact that it would be unlikely for shepherds to still be in the field with their sheep in December, which is in the middle of the winter, but it would have been likely they were in the fields tending sheep at the time of the Feast of Tabernacles. The strong possibility that Jesus was born at the time of the Feast of Tabernacles is also seen in the words John wrote in John 1:14. “And the Word became flesh and dwelt among us, and we beheld His glory, the glory as of the only begotten of the Father, full of grace and truth.” The word John chose to speak of Jesus “dwelling” among us is the word tabernacle, which simply means to “dwell in a tent.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	French		8	Servings

INGREDIENTS

12	oz	Ladyfingers [also known as sponge fingers]
20	oz	Creme fraiche
14	oz	Marrons glaces
1		Wineglassful rum
1		Glass water
4	oz	Sugar

INSTRUCTIONS

Soak the ladyfingers in a mixture of equal parts rum and water.
Line the bottom and sides of a charlotte mold with the biscuits. Whip the
creme fraiche with the sugar until stiff. Add the crumbled [but not
crushed] marrons glaces to two-thirds of the whipped cream [reserving the
last third: translator's insertion]. Place successive layers of chestnut
cream and soaked ladyfingers in the mold: a layer of chestnut cream, a
layer of ladyfingers, a layer of chestnut cream. End with a layer of
ladyfingers. Refrigerate overnight. Unmold before serving and cover with
the reserved cream.
NOTES
(1) Ladyfingers or sponge fingers can be bought under that name, but Julia
Child recommends that they be homemade for use in a charlotte. A recipe has
already been posted I believe, or one is found in her book "The French
Chef".
(2) In JC's recipe for an almond chocolate charlotte, she recommends lining
the mold with waxed paper before putting in the ladyfingers. Then the top
of the filled mold is covered with waxed paper, a saucer, and weighted
down.
Posted to FOODWINE Digest  by Esther Czekalski
<esther_czekalski@BAYNETWORKS.COM> on Dec 22, 1997

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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”