Charlotte black currant

Put in a saucepan the blackcurrant, already stripped of stems, add two tablespoons of water and sugar in grains and cook over moderate heat for 8-10 minutes, or until the ribes will be soft.

Let cool, then puree it and pass the mixture through a sieve.

Place in a bowl with two whole eggs, egg yolk and 75 g caster sugar and beat with a whisk until mixture is thick and fluffy.

In a bowl diluted the isinglass in three tablespoons of water, then stir in currant puree, finally incorporated all at two-thirds of the whipped cream.

Carefully mix the mixture of red currant and cream to the eggs and sugar, then moved all in one 18 soufflé mould cm in diameter, greased.

Let cool in the refrigerator for at least an hour, then put the cake on a serving dish, cover the edges with remaining whipped cream and let us join the languages of cat, slightly overlapping each other.

Place the rest of the cream in a pocket of fabric with a star nozzle and decorated the surface of charlotte, then iron the paper back in the refrigerator.

Meanwhile ' Frost ' the black currant in the catalog: spennellatelo with the remaining egg white, beaten lightly, then immerse the grappling in the caster sugar, making sure it is completely covered.

Air-dry the grappling for a couple of hours, on a sheet of wax paper.

When serving, remove from the refrigerator, the charlotte put the frosted fruit and bring to the table.