Charlotte to marie-antoine

Prepare coffee with 1/4 of water.

Put the sugar in a small saucepan, caramelize it, but imbiondisca too, and pour over the hot coffee, slowly diluting the mixture.

Remove from heat and leave to infuse for 10 minutes, stirring occasionally; Meanwhile put to soak isinglass to soften.

Put the yolks in another small saucepan, Add vanilla sugar, mount them slightly, then transferred the vessel to another bigger and arrange them in a double boiler over gentle flame: pour over a little at a time, continuing to beat with a whip and then thicken the mixture slightly, still very low flame.

Then add the isinglass well squeezed, keep stirring until it is dissolved, then remove from heat and let cool.

Meanwhile, dense snow mounted the cream and add to the cream spoon, mixing well.

Moisten with cold water round edges mould is no taller than 5 cm and pour in the mixture, shaking well the form to eliminate any internal air bubbles and level the surface.

Refrigerate for about 2 hours.

After this time turn the charlotte on a sweet dish and sprinkle with chocolate, beating the standing around the edge, very close to one another, to form a kind of ' fence '.

Snow mounted the other cream with the icing sugar and the cake, sprinkle syringe of sprigs around the charlotte Crown decorating them with a ' grain ' of chocolate.