Red fruits Charlotte
Recette proposée par La Grande Epicerie de Paris

dessert <b>FINGER BISCUITS :</b>| 9 egg whites 9 egg yolks | 225 g sugar | 225 g flour icing sugar | <b>VANILLA SYRUP :</b>| 1 dl water | 50 g sugar | 1 pod Madagascan vanilla | <b>VANILLA MOUSSE :</b>| 220 g double cream | 220 cl single cream 35% fat | 50 g sugar | 4 g gelatine powder | 20 ml water | 1 pod Madagascan vanilla | <b>CHANTILLY CREAM :</b> |100 cl single cream 35% fat | 50 g sugar | 1 pod Madagascan vanilla | <b>TOPPING & DRESSING :</b>| 1 fruit mixture "Les Fruits Rouges de France" [French red fruits] - La Grande Épicerie de Paris | 1 punnet of fresh red fruit <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>Make the finger biscuits :</b> whisk the egg whites into peaks, adding the sugar a little at a time. When the whites are firm, add the egg yolks, then the flour. Delicately mix with a spoon, being sure not to deflate the mixture. With an piping bag, pipe the biscuits onto a greased baking tray. Dust with icing sugar before baking. Place in a pre-heated oven at 170&deg;C for 10 minutes</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>Prepare the vanilla syrup :</b> Bring all the ingredients to the boil, then allow to cool. Once cooled completely, lightly coat the inside of the finger biscuits. In a Charlotte mould, place the finger biscuits upright, to prepare the inverted cake.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>Prepare the vanilla mousse :</b> The night before, heat 1 quarter of the single cream with the vanilla pod, cut into small pieces, and mix. Leave to infuse in the fridge overnight. Next day, reheat the vanilla cream with the sugar and add the melted water/gelatin mixture.<br>In a mixing bowl, add the remainder of the single cream. Add the strained water/gelatin mix. Allow to cool completely. Beat the cream with a whisk until the texture is like Chantilly cream, then add the double cream. Pour the mixture into the Charlotte mould and cover with finger biscuits. Place overnight in the freezer. Next day, turn out the cake.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>Garnish with red fruit :</b> With a knife, depress the top of the Charlotte then garnish with the French red fruit mixture from La Grande &Eacute;picerie de Paris.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content"><b>Prepare the Chantilly cream :</b> Beat the cream with a whisk, together with the sugar and the vanilla already grated with the point of a knife. When the Chantilly cream is firm, cover the red fruit mixture and, with a piping bag, make a large ball of Chantilly cream on the top of the Charlotte. Decorate with fresh red fruit.</span> </div> </li> </ul> French PT10M PT120M
Difficulty Medium
Preparation 120 minutes
Cooking 10 minutes

Ingredients

Preparation

6 people
<b>FINGER BISCUITS :</b>| 9 egg whites 9 egg yolks | 225 g sugar | 225 g flour icing sugar | <b>VANILLA SYRUP :</b>| 1 dl water | 50 g sugar | 1 pod Madagascan vanilla | <b>VANILLA MOUSSE :</b>| 220 g double cream | 220 cl single cream 35% fat | 50 g sugar | 4 g gelatine powder | 20 ml water | 1 pod Madagascan vanilla | <b>CHANTILLY CREAM :</b> |100 cl single cream 35% fat | 50 g sugar | 1 pod Madagascan vanilla | <b>TOPPING & DRESSING :</b>| 1 fruit mixture "Les Fruits Rouges de France" [French red fruits] - La Grande Épicerie de Paris | 1 punnet of fresh red fruit
    • 1
      Make the finger biscuits : whisk the egg whites into peaks, adding the sugar a little at a time. When the whites are firm, add the egg yolks, then the flour. Delicately mix with a spoon, being sure not to deflate the mixture. With an piping bag, pipe the biscuits onto a greased baking tray. Dust with icing sugar before baking. Place in a pre-heated oven at 170°C for 10 minutes
    • 2
      Prepare the vanilla syrup : Bring all the ingredients to the boil, then allow to cool. Once cooled completely, lightly coat the inside of the finger biscuits. In a Charlotte mould, place the finger biscuits upright, to prepare the inverted cake.
    • 3
      Prepare the vanilla mousse : The night before, heat 1 quarter of the single cream with the vanilla pod, cut into small pieces, and mix. Leave to infuse in the fridge overnight. Next day, reheat the vanilla cream with the sugar and add the melted water/gelatin mixture.
      In a mixing bowl, add the remainder of the single cream. Add the strained water/gelatin mix. Allow to cool completely. Beat the cream with a whisk until the texture is like Chantilly cream, then add the double cream. Pour the mixture into the Charlotte mould and cover with finger biscuits. Place overnight in the freezer. Next day, turn out the cake.
    • 4
      Garnish with red fruit : With a knife, depress the top of the Charlotte then garnish with the French red fruit mixture from La Grande Épicerie de Paris.
    • 5
      Prepare the Chantilly cream : Beat the cream with a whisk, together with the sugar and the vanilla already grated with the point of a knife. When the Chantilly cream is firm, cover the red fruit mixture and, with a piping bag, make a large ball of Chantilly cream on the top of the Charlotte. Decorate with fresh red fruit.

    Products :

    French red fruits

    La Grande Épicerie de Paris
    €4.80
    300 g (16,00 € / kg)

    Madagascan vanilla, 2 pods

    Terre Exotique
    €10.80

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