Charlotte to metternich
Instructions
Put the raisins to soak in the rum and let soften the isinglass in cold water.
Meanwhile put to heat the milk (less a glass that will serve you separately) with sugar and vanilla.
Place the egg yolks in a bowl and mount them with the remaining milk, using a small whisk.
Further diluted with hot milk and place the mixture on the stove, leaving it until going back to boil and while stirring continuously.
Remove immediately from the flame, add the isinglass well squeezed and stir until it is completely dissolved.
Let cool and meanwhile whip the cream that will join to the cream as soon as it will be very cold, stirring gently.
Squirt a pudding round smooth walls and rivestitelo of sponge fingers, moistened in rum (with a little water).
Pour in a little of the mixture, then you will add the of sultanas, drained by the liquor; then a layer of very thin slices of apples that you have peeled and cored private.
Repeat with the cream, then with the ladyfingers and proceed so until exhaustion ingredients, ending with ladyfingers.
Keep in the freezer for 2 hours before serving, then dip the mold briefly in boiling water, dry it and invert the cake onto a plate.
Ingredients and dosing for 6 persons
- 200 g of sultanas
- Rum
- 5 sheets of isinglass
- 30 cl of milk
- 100 g of sugar
- 1/2 cup of vanilla
- 3 egg yolks
- 50 cl of cream
- 200 g of biscuits savoiardi
- 3 apples