Blog

CALISSON AND POPPY ICED CHARLOTTE

Hot sunny days are back, and what could be better that an iced dessert?
Today we bring you an originalversion of the traditional Charlotte
with poppy sugar and our delicious calisson cream.

A recipe by CUISINE ACTUELLE

Preparation
50 minutes

Standing time
3 hours

Quantity
8 people

INGREDIENTS

180 g calisson cream
20 g poppy sugar
50 cl whole milk
20 cl liquid full cream + 15 cl
3 eggs + 3 egg whites
375 g caster sugar

DIRECTIONS

Preheat your oven to 90 °C

In a saucepan, bring the milk and calisson cream to simmering point on low heat, stirring all the time.

In two separate salad bowl, separate the egg whites from the yolks. In the bowl with the yolks, add the previously heated milk/calisson cream mixture. Mix well to thicken, leave to cool and place in fridge for at least 3 h (even up to 12 h).

In the bowl with the egg whites, whisk until stiff on slow speed. Pour in the caster sugar and beat for 2 to 3 min at maximum speed until you get pretty meringues.

On a baking sheet covered with cooking paper, with an icing bag, pipe around 20 small sticks of meringue. Sprinkle with poppy sugar.
On a second sheet, make 2 meringue disks of the diameter of a charlotte mould. Bake for 2 hours at 90 °C.  Remove from oven and leave to cool.

In a third receptacle, whisk the cream until stiff and delicately incorporate it into the milk/calisson cream/egg yolk mixture. Let it set into a soft ice cream in a sorbet maker.

Pour half the ice cream into a charlotte mould, cover with a disk of meringue, cover with the rest of the ice cream and finish with second disk Put bak in freezer until serving.

Turn the ice cream out onto a serving dish, and cover the outside wit thr meringue sticks. Decorate with remaining whipped cream and poppy sugar.

WHAT YOU NEED

Sticky
Juil 01, 2017
Dans
Tags in

Poster un commentaire

Votre adresse de messagerie ne sera pas publiée. Les champs obligatoires sont indiqués avec *

*