0.5 oz (14 g) unflavored powdered gelatin (half of a 1 oz box)
1 tablespoons (14 g) granulated sugar
0.5 cup (120 ml) cold water
1 cup (240 ml) whole milk, scalded
0.25 cup (50 g) granulated sugar, for caramelizing
0.25 cup (30 g) powdered (confectioners') sugar
1 teaspoons vanilla extract
1 Whipped cream from 2 1/2 cups (600 ml) heavy cream
6 ladyfinger cookies
Instructions
1. Bloom the gelatin (hydrate dry gelatin in cold liquid to ensure even dissolving): sprinkle 1 1/2 tablespoons (14 g) granulated sugar and the gelatin over 1/2 cup (120 ml) cold water in a small bowl. Let stand 5 minutes, until the gelatin granules are fully swollen and the mixture looks translucent.
2. Scald the cream (heat milk just below simmering): pour 1 cup (240 ml) whole milk into a small heavy saucepan over medium heat. Warm, stirring occasionally, for 4-6 minutes, until small bubbles form around the edge and steam rises steadily; do not allow it to boil.
3. Caramelize the sugar: place 1/4 cup (50 g) granulated sugar in a small dry heavy saucepan over medium heat. Cook without stirring for 3-5 minutes, swirling the pan occasionally, until the sugar has melted completely and turned a deep amber color (the color of dark honey). Remove from heat immediately; the caramel will smell nutty and slightly smoky. Working quickly, stir the hot caramel into the scalded cream. The mixture may seize slightly; return to low heat and stir 1-2 minutes until smooth.
4. Dissolve the bloomed gelatin into the hot caramel-cream mixture. Stir until completely dissolved, 1-2 minutes. Let the mixture cool to room temperature (about 20-30 minutes), then refrigerate until it just begins to thicken to the consistency of unbeaten egg whites, approximately 20-30 minutes more.
5. While the gelatin mixture chills, whip 2 1/2 cups (600 ml) heavy cream with 1/4 cup (30 g) powdered sugar and 1 1/4 teaspoons vanilla extract in a chilled large bowl. Beat until the cream holds soft, billowy peaks that curl at the tips but do not stand stiff.
6. When the gelatin mixture has reached a syrupy, just-thickening consistency, fold the whipped cream gently into it in three additions, using a wide rubber spatula and a light under-and-over motion. Stop folding as soon as no white streaks remain; the mixture should be smooth, airy, and pale caramel in color.
7. Line the sides of a 7-inch (18 cm) charlotte mold or deep round dish with the 6 ladyfingers, standing them upright, flat side facing inward. Pour or spoon the caramel cream filling into the center. Smooth the top.
8. Refrigerate for at least 3 hours, or until the charlotte is fully set and firm to a gentle press in the center. It will feel solid, not jiggly, and will hold a clean edge when unmolded.
9. To serve, run a thin knife around the inside edge of the mold, place a serving plate over the top, and invert. Serve immediately or return to refrigerator until ready to serve.
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