Recipes: Charlotte Cases
Apple Charlotte
Ingredients (6 portions)
6 Individual Charlotte Cases
2 cooking apples
25g butter
50g caster sugar
1 pinch cinnamon
30 ml Calvados
3 gelatine leaves
200 ml milk
vanilla sugar
40g icing sugar
3 egg yolks
200 ml cream
Decoration
300 ml passion fruit coulis
fresh mint leaves
icing sugar
100g of redcurrants, blueberries, small strawberries, or raspberries
Preparation of filling
- Peel the apples, core and cut into small cubes. Brown the apples in a pan with a little butter and add the sugar and a pinch of cinnamon. Allow to cool and sprinkle with Calvados.
- Soften the leaf gelatine in cold water and drain.
- Place the milk and vanilla sugar in a pan and bring to the boil. Beat the egg yolks and icing sugar until white and thick, and then add to the pan with the milk.
- Place over low heat (85°C - 185°F) to thicken while continuing to stir with a spatula.
- Add the gelatine leaves to the mixture, and then pass through a sieve.
- Mix in the caramelised apples, then stand and allow to cool.
- Whip the cream until firm and blend into the above mixture.
- Fill the Charlottes with the filling and refrigerate for at least an hour.
Presentation
- Place the Charlotte(s) on a serving plate and pour the coulis around the outside.
Charlotte with Tiramisu
Ingredients
10 Individual Charlottes Cases
4 egg yolks
80g sugar
500g mascarpone
120g egg whites
80g sugar
1 espresso
4 spoons of Amaretto
Decoration
Cocoa powder and chocolate shavings
Preparation
- Beat the 4 egg yolks with 80g sugar to produce a creamy mixture.
- Add the mascarpone.
- Beat 120g of egg whites with 80g sugar until you get a light mixture, and mix with the egg and mascarpone.
- Mix the coffee with the Amaretto.
- Brush over the base and the sides of the Charlottes.
- Add some drops of coffee-Amaretto to the tiramisu mixture.
- Fill the Charlottes with a spoon or with an icing bag.
- Garnish with cocoa and chocolate shavings.