INGREDIENTS

INSTRUCTIONS

FOR THE ICE CREAM
FOR THE CHARLOTTE
For the ice cream, bring the tea to a simmer with the cream and
half-and-half. Allow the tea to steep in the mixture for 30 minutes. Beat
the egg yolks with the sugar until thick and lemon colored, and the mixture
forms a ribbon. Strain the tea from the liquid, and slowly beat the liquid
into the yolk mixture. Place the mixture back in the saucepan, and heat
over medium heat, stirring constantly, until the mixture is slightly
thickened and coats the back of a spoon. Chill, and then freeze in an ice
cream freezer according to manufacturer's instructions.
For the charlotte, place the cherries, orange juice, and sugar in a small
saucepan and bring to a simmer. Remove from the heat, and allow to sit
until the cherries are plumped and the liquid is absorbed. Heat the oven to
350oF. Cut 6 rounds from slices of white bread to fit the bottom of 6
charlotte pans or individual tart pans. Dip in the clarified butter. Cut
strips from the remaining white bread slices to fit around the sides of the
mold. Dip them in the butter, and fit into the mold. Bake for 10 minutes,
or until the bread is browned and crusty. Remove from the oven, pack in the
cherry filling, and invert onto a plate. To serve, place an oval of tea ice
cream next to the charlotte. Serves 6.
Created by Will Greenwood, executive chef of The Jefferson Hotel,
Washington, D.C
Recipe by: MAILING LIST 1995
Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on
Jan 3, 1998

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”