Ingredients (for 6 people):
• 40 cl (13.5 fl. oz.) of chilled heavy whipping cream
• 200 g (7 oz.) of lady fingers
• 2 gelatin sheets
• 4 tablespoons of crème de marrons (chestnut spread)
• 8 marrons glacés (candied chestnuts)
Utensils:
Charlotte pan: “Charlotte” is the name given to a French cake made of a cream mixture inside and ladyfingers on the outside. Charlotte pans are round and easily found in France. If you cannot find it where you live, any round mold can be used as long as the sides are not too slanted.
Directions:
• Place a piece of parchment paper at the bottom of the mold.
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• Butter the inner walls of the mold and line it with the ladyfingers.
• Soak the 2 gelatin sheets in cold water until they soften.
• Whip cream over a bath of cold water until it forms peaks.
• Over low heat, warm the crème de marrons.
• Place the strained sheets of gelatin into the warm crème de marrons and stir until it is incorporated.
• Let the crème de marrons/gelatin mixture return to room temperature and then fold it delicately into the whipped cream.
• Cut 4 marrons glacés into small pieces and fold them into the crème de marrons/whipped cream mixture.
• Fill the inner circle of the mold with this mixture. If the mixture doesn’t fill the mold up to the top, then use any remaining biscuits to occupy the space.
• Cover and place in the fridge and allow to chill for 12 hours.
• After that period, invert the mold and delicately remove the piece of parchment paper.
• You may decorate the top of the cake with a dusting of powdered sugar. |
