Charlotte harlequin with cream
Instructions
Prepared before a cream, beating egg yolks with sugar, add the cornflour and diluting with 1/2 litre of milk not cold.
Stir over heat with a wooden spoon until it is wrinkled.
Half of this will add cream and chocolate melt well.
Meanwhile a metal prepared by charlotte (no hole), soaked in liquor.
The bottom pour the cooled fruit jelly on the fire to make it creamy.
Prepare a syrup with two tablespoons sugar dissolved over heat in a drop of water; Add a little liquor and wet the savoiardi, lined with the mold.
Whip the cream with the icing sugar.
Then fill the mold in layers, yellow custard, whipped cream and chocolate cream.
Put in freeze, and then turn the charlotte on plate and garnish with whipped cream and fruit in syrup.
Ingredients and dosing for 4 persons
- 50 cl of cream
- 100 g of icing sugar
- 4 eggs
- 4 tablespoons of sugar
- 50 cl of milk
- 50 g of plain chocolate powder
- 2 tablespoons of warm milk
- 2 tablespoons of potato flour (or cornstarch)
- 2 tablespoons of fruit jelly
- To line the mold:
- Biscuits savoiardi
- Sugar syrup
- Liquor
- For garnishing:
- Canned fruit (candied fruits)