Prune Charlotte
Ingredients
Directions
Prepare the prunes
Soak the prunes in cold water for 5 minutes.
Stew the prunes for 1 hour, then let them cool.
Stone and chop the prunes finely.
Make the filling
Whip the cream until stiff.
Fold the chopped prunes into the whipped cream.
Assemble and chill
Line a dish with sponge cake and fill the center with the prune cream.
Chill in the refrigerator until ready to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Prunes
- Provide the main fruit flavour and a soft, moist body once stewed and chopped.
- Heavy cream
- Whipped into a light, airy base that gives the filling its creamy texture.
- Sponge cake
- Forms the surrounding structure that holds the prune cream in shape.
The step that matters
Whipping the cream until stiff. Cream under-whipped stays runny and won't hold its shape, while over-whipping turns it grainy and can separate. Stopping at stiff peaks keeps the filling airy and able to hold when folded with the prunes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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