Charlotte to ribes
Instructions
Put soaked the leaves of gelatine in cold water.
Prepare the custard, refrigerate and add the isinglass squeezed.
Add the brandy, ribes, chestnut jam and whipped egg whites.
A mould lined with baking paper, pour in the mixture and refrigerate 6 hours hold.
Put on the serving dish, spread the cake with the whipped cream and all around you join the ladyfingers vertically, leaving the dome.
Ingredients and dosing for 8 persons
- 200 g of ribes
- Crème anglaise
- 2 sheets of isinglass
- 4 egg whites
- 40 g of chestnut jam
- Brandy
- Whipped