Charlotte with berries
Instructions
Put in cold water bath the isinglass.
Dissolve in the milk, a packet of vanillin and heat.
In a saucepan put the egg yolks with sugar until the mixture becomes fluffy.
Dilute with milk poured hot flush, add the isinglass drained to squeezed.
Cook over low heat stirring and without reaching a boil, until the cream leave a veil on ladle.
Withdrawn.
Let cool.
Washed, dried and shelled fruit.
Oven-toasted slices of bread of Spain and foderatevi the bottom and walls of a mould from charlotte.
Stir the whipped cream and fruit to cold cream.
Pour into the mold.
Cover with the remaining slices of bread of Spain.
Protect with aluminium foil and keep in the refrigerator for 24 hours.
Ingredients and dosing for 6 persons
- 24 slices of pan of spain
- 200 g of raspberries
- 200 g of mixed currant
- 100 g of blueberries
- 100 g of strawberries
- 50 cl of milk
- 6 egg yolks
- 150 g of sugar
- 10 cl of whipped
- Vanillin
- 4 sheets of isinglass