Palestinian Russe Delight

Ingredients

In this adaptation, the traditional French Charlotte Russe is transformed into a Palestinian delight by incorporating Palestinian flavors and ingredients. The original recipe's use of alcohol is replaced with rosewater syrup, which adds a distinct Middle Eastern touch. Additionally, the custard is infused with cardamom, a popular spice in Palestinian cuisine, to enhance the dessert's aromatic profile. We alse have the original recipe for Charlotte Russe, so you can check it out.

• 24 ladyfingers 24 ladyfingers
• 1 cup (240 ml) rosewater syrup 1 cup (240 ml) rosewater syrup
• 4 cups (960 ml) whole milk 4 cups (960 ml) whole milk
• 1 cup (200 g) granulated sugar 1 cup (200 g) granulated sugar
• 1/2 cup (60 g) cornstarch 1/2 cup (60 g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 cup (60 g) crushed pistachios, for garnish 1/2 cup (60 g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 52g, 30g
• Protein: 7g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Dip each ladyfinger into the rosewater syrup and line the bottom and sides of a round cake pan.
2. 2.
   In a saucepan, heat the milk over medium heat until it starts to simmer.
3. 3.
   In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
4. 4.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
5. 5.
   Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
6. 6.
   Remove from heat and stir in the vanilla extract and ground cardamom.
7. 7.
   Pour half of the custard over the ladyfingers in the cake pan, spreading it evenly.
8. 8.
   Place another layer of dipped ladyfingers on top of the custard and pour the remaining custard over them.
9. 9.
   Cover the cake pan with plastic wrap and refrigerate for at least 4 hours, or until set.
10. 10.
    Before serving, garnish with crushed pistachios.

Treat your ingredients with care...

• Ladyfingers — Ensure that the ladyfingers are dipped in the rosewater syrup just enough to moisten them without making them soggy. This will help maintain the dessert's texture.
• Rosewater syrup — If you prefer a stronger rose flavor, you can increase the amount of rosewater syrup used to dip the ladyfingers.
• Cardamom — For a more pronounced cardamom flavor, you can increase the amount of ground cardamom in the custard.

Tips & Tricks

• To speed up the chilling process, you can place the dessert in the freezer for 2 hours instead of refrigerating it for 4 hours.
• For an extra touch of elegance, you can pipe whipped cream rosettes on top of the dessert before garnishing with crushed pistachios.
• If you don't have rosewater syrup, you can substitute it with orange blossom water for a different floral flavor.

Serving advice

Serve Palestinian Russe Delight chilled for the best taste and texture. Cut it into slices and present it on a dessert plate or a decorative platter.

Presentation advice

To enhance the presentation, you can dust the top of the dessert with a sprinkle of powdered sugar before adding the crushed pistachios. This will add a touch of elegance and make the dessert visually appealing.