Description
Charlotte Basque is delicate, delicious dessert with chocolate and almond custard. Very beautiful and unusual dish.
Ingredients
-
Sugar
0.5 cup
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Yolk egg
4 piece
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Corn starch
1 tsp
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Milk
250 ml
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Dark chocolate
80 g
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Butter
110 g
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Almonds
0.75 cup
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Cognac
4 Tbsp
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Cookies
24 piece
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Coffee natural
0.5 cup
Cooking
Almonds blanch a few seconds in boiling water, pour over boiling water and clean. Dry in the oven and grate or chop in a blender.
Gradually beat in the egg yolks the sugar and beat for another 2-3 minutes until the mixture becomes thick and light. Optional: add starch.
A thin stream pour the boiling milk into the mixture and continuously beat her.
Pour the mixture into the pan and simmer until the mixture thickens, but do not let it boil or the yolks to coagulate. The mixture should coat the spoon in a thin layer. Remove the sauce from heat and whisk for a few more minutes to cool down.
Melt the chocolate a small amount of hot milk.
Stir in the chocolate and cool completely.
Whisk the butter, add the almonds and again beat well.
Stir together with a couple of spoons of brandy to the cooled and chilled almond-chocolate cream.
Coffee pour a couple of tablespoons of brandy or orange liqueur and dip one side of cookie, place on the grill and lightly dry.
Put the biscuits form to Charlotte (it should be in the form of a cylinder).
Put a portion of cream, then remaining biscuits and so to end.
The edges of the cookies and press the trim pieces to the cream.
Cover with wax paper, place a saucer and put the cargo. Store in the refrigerator until firm. The dessert is ready, turn on a dish and decorate as desired.
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