You've cream left over...
Spoon it into glasses and serve like tiramisu with a little cocoa on top.
For that effect, take a small sieve, put a tiny bit of cocoa in and pass it very gently over the whole surface of the cream.
Chestnut charlotte
Worst case, if you don’t have chestnut cream, you can make this charlotte with diced pears… they’re in season too ^^
Seasons & months
Preparation
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Step 1
Soften 3 sheets of gelatine in a large bowl of cold water.
Dilute the cocoa powder in 15 cl of cold water.
Quickly dip the sponge fingers in the chocolate so they don’t fall apart and place them in their slots (see photo) in the charlotte mould.
16 sponge fingers are enough for my mould… so they’re the right height standing upright, I cut a small piece off each one. These little pieces line the base. Adjust the number of biscuits to your mould.
Mix the soft cheese and the sugar, add the chestnut cream apart from one tablespoon, into which you’ll add a spoonful of water to dissolve the gelatine.
Microwave this small portion of chestnut cream for 30 seconds. Add the gelatine sheets and mix with a magic whisk (a very good buy).
Pour the cream with the gelatine into the previous mixture and put it all into the charlotte mould.
Chill if you can until the next day.
Yes, hold firm ^^
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
477
kcal
Protein
11
grams
Carbohydrates
73,2
grams
Fat
15
grams
Fibre
2,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
