Recipes
Whisk the trimoline with the egg yolks. At the same time, combine the sugar with the dried egg white and whisk in the egg whites. Combine the two mixtures then add the combined flour and potato starch. Using a piping bag, fitted with a N°16 nozzle, pipe two 20 cm diameter discs and 12 cm long sponge fingers. Sprinkle twice with icing sugar. Bake in a deck oven at 180°C for approximately 10 minutes.
Make a crème anglaise cooked to 85°C, add the softened gelatine, strain through a china cap sieve then cool so that the whipped Elle & Vire® Excellence Whipping Cream can be added.
When the crème anglaise is still soft and not yet set, carefully fold in the whipped cream. Use immediately.
Heat the syrup, add the alcohol and soak the sponge discs.
Combine the sugar with the blackcurrants and leave to macerate overnight in a round-bottomed mixing bowl covered with cling film. The next day, heat the mixture in a saucepan with the glucose. Cook slowly until soft then blend. Push the mixture through a drum sieve. Set aside 250 g for the insert and the rest for decoration. Take a small amount of the 250 g. Heat and incorporate the gelatine. Add to the remaining 250 g. Pour into a 20 cm diameter ring mould and freeze.
Assembly the Charlotte.
