Frozen Charlotte
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In the Viennese countries, at the heart of France, the Frozen Charlotte is a classic of family desserts. Usually served at lunch or during the aperitif hour, this delicious French specialty consists of soaked ladyfinger biscuits and creamy ice cream, a delightful combination that will win over the most demanding palates.
👥 Servings : 6 | ⏱ Prep time : 20 min | ⭐ Rating : ★★★☆☆ (3/5)
🥘 Ingredients
- 11 ladyfinger biscuits (Follow preparation instructions)
- Cherries for decoration
- For the ice cream
- 8 egg yolks
- 25cl of syrup at 30°B
- 1 teaspoon of strawberry liqueur
- 25cl of whipped cream
👨🍳 Instructions
- Preparation of ladyfinger biscuits: Follow the specific recipe for preparing ladyfinger biscuits.
- Preparation of syrup: Cook sugar with water until it reaches a density of 30° B.
- Whisking of egg yolks: Whisk egg yolks lightly with a whisk.
- Incorporation of syrup: Pour the hot syrup over the egg yolks in a stream.
- Cooking of the mixture: Cook the mixture over low heat to 50° C, stirring constantly with a wooden spoon. You can check the cooking by dipping a finger into the mixture. If the mark remains, the mixture is cooked.
- Cooling of the mixture: Off the heat. Beat the mixture until it cools completely.
- Whipping of whipped cream: Whip the cream.
- Incorporation of whipped cream: Gently incorporate the whipped cream using a spatula.
- Lining a Charlotte mold: Line a Charlotte mold with parchment paper.
- Arrangement of ladyfinger biscuits: Arrange the ladyfinger biscuits around the mold and soak them.
- Molding of the Charlotte: Mold the Charlotte immediately and smooth it.
- Storage in the freezer: Store the Charlotte in the freezer at -18° C.
- Demolding and cutting: Demold the Charlotte, serve it, and decorate it with cherries.
🏷 Tags: Charlotte glacée Dessert Langues de chat Cerises Sirop Eggs Fraise liqueur Glace
