Charlotte cream (2)

Let soften in cold water the isinglass.

Keep aside a third of biscuits to cover the cake and place the other in hot milk, constituents well and foderando bottom and smooth walls.

Put the butter, softened to room temperature and cut into pieces in a bowl and knock it until it is soft and creamy: as you add half of sugar and liquor.

Stir with a wooden spoon the ingredients and, when they are thoroughly mixed, pour the mixture into the mold, drawing the surface and put in the freezer.

Please warm up the milk with the vanilla stick that you shall put to boil.

Put the yolks in a bowl with the remaining sugar and mount them well until they will be swollen and foamy.

then slowly add milk.

Put the mixture on the stove and moderate flame, stir until going back to boil; then remove the Pan from the flame, add the isinglass well squeezed and stir until well dissolved.

Let cool, then carefully fold cream the cream that you mounted in the meantime.

Take a moment the mould from freezer, pour in the second compound prepared, cover the entire surface with the biscuits kept aside and put in the freezer for 1 hour.

When serving, dip a moment the mould in hot water, dry it and invert the cake onto a serving platter.