Charlotte with blackcurrants

Recipe: Charlotte with blackcurrants

Recipe for charlotte with blackcurrants, a dessert appreciated by all with this lime mousse, a real killer, we ate it on the occasion of the wedding of my friends Nadine and Jean Christophe. A very fresh dessert to end a meal, a charlotte that is quite easy to make, a bit long but with the result and the satisfaction of all the guests. Charlotte lemons I like to associate it with a red fruit, here the blackcurrant which has just arrived on the market shelves is marvelously combined with the colors and the tastes.

Recipe ingredients

• Charlotte with blackcurrant recipe for 12 people:
• The biscuit base with a spoon
• 3 eggs
• 25 g icing sugar
• 60 g powdered sugar
• 80 gr of flour
• Blackcurrant mousse
• 1kg of blackcurrant
• 200 gr of icing sugar
• 80 cl cream
• 20 gr of icing sugar
• 5 gelatin sheets
• Lemon mousse
• 6 limes
• 3 tablespoons of powdered sugar
• 30 cl fluid cream
• 3 tbsp of icing sugar
• 3 5 gelatin sheets.
• The mirror
• 150g of fruit
• 45 g sugar
• 1 lemon
• 2 gelatin sheets

Instructions

1. Mix the blackcurrant with a soup blender.
2. Pass the blackcurrant coulis through a Chinese, reserve 150 g of coulis for the mirror.
3. Sweeten the blackcurrant coulis with the 200 g of icing sugar.
4. Break the eggs and separate the whites from the yolks.
5. Whip the egg whites until stiff, salt at the start.
6. Blanch the egg yolks with the powdered sugar.
7. Trace the shape of the bottom of the pan to be missed on the baking paper.
8. Place the homemade cookie in your pocket.
9. Place in a hot oven at 180 ° for 30 minutes.
10. Soak 3 gelatin sheets in lukewarm water.
11. Rinse the limes under running water.
12. Wipe up the lemons with absorbent paper.
13. Zest the limes.
14. Squeeze the limes.
15. Heat the lemon juice, add 3 tablespoons of icing sugar, then stir in the gelatin leaves.
16. Let cool.
17. Whip 80 cl of whipped cream add 20 g of icing sugar at the end.
18. Soak 5 gelatin sheets in lukewarm water.
19. Heat 10 cl of blackcurrant coulis, then incorporate the gelatin leaves, left to cool.
20. Gently fold in the blackcurrant coulis and whipped cream.
21. Whip 30 cl of fluid whipped cream with 3 tablespoons of icing sugar.
22. Gently stir in the lime juice.
23. Run your mold to miss, place the cooked bottom in the mold.
24. Arrange the Montbozon biscuits all around the mold.
25. Pour half of the blackcurrant whipped cream preparation into the mold, refrigerate for 15 minutes.
26. Pour the lime whipped cream preparation, refrigerate for 15 minutes.
27. Soak the 2 gelatin sheets in lukewarm water.
28. Wring out the gelatin
29. Lightly heat the rest of the coulis and dissolve the gelatin in it.
30. Let cool and pour the blackcurrant mirror over your charlotte
31. Pour the rest of the blackcurrant whipped cream preparation into the mold, refrigerate for 15 minutes.
32. Let stand overnight in the refrigerator.

Preparation time: 40 minutes
Cooking time: 0 minutes
Number of people: 12
5 star rating: 1 review

What wine to drink with: Charlotte aux cassis

My favorite wine for this recipe: Crémant du Jura Cépage Savagnin blanc and Chardonnay
Temperature between 8 ° and 10 °

Thanks to clarisse for his help
Thanks to Nadine and Jean Christophe for their invitation.

Wash the lemonsZest the lemonsWatch out for fingersBlackcurrant rinse themSwitch to chineseBlackcurrant pulpBiscuit for the bottomCook the bottom<img src="/wp-content/uploads/2021/09/2312970662766845296.jpg" class="aligncenter"