Pink biscuit charlotte

Recette

Preparation 30 min

 

Step 1
Soften the gelatine leaves in 1 glass of cold water. Heat the milk with the vanilla paste.

Step 2
In a mixing bowl, whisk the egg yolks with the sugar to make the mixture white. Pour in the hot milk in a thin stream. Mix well and return to a low heat. Allow the cream to thicken, stirring constantly. Remove from the heat, add the gelatine and kirsch and whisk again to cool the mixture.

Step 3
Whip the cream until stiff and add it gently to the cold mixture.

Step 4

Line the base and sides of a charlotte mould with the biscuits, alternating colours and pressing them together tightly. Pour in the cream and crumble over the remaining biscuit scraps. Cover with cling film and leave in a cool place overnight.

Step 5
Release the charlotte from the mould the same day. Brown the almonds for 2 minutes in a frying pan with no added fat. Decorate with a little coulis. Sprinkle with the cooled almonds.

 

Line the tin with cling film to make it easier to release from the mould. You can dip the biscuits in a mixture of alcohol and syrup before lining the tin.

♥To be enjoyed with Palmer & Co Rosé Solera or Palmer & Co La Réserve Demi-Sec.

Ingrédients

• 12 Reims rose biscuits
• 12 sponge biscuits
• 4 egg yolks
• 125 g sugar
• 250 ml milk
• 300 ml whipped cream
• 3 gelatine leaves
• 1 tsp vanilla paste or vanilla extract
• 3 tbsp kirsch
• 40g slivered almonds
• 250 ml raspberry coulis