Coffee Charlotte
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g coffee
- 250 ml boiling water
- 450 g suar
- 24 sheets gelatine, white (no scatter gelatine! Sheets!)
- 12 egg yolks
- 3 packs vanilla sugar
- 750 ml cream, chilled
- 2 packs ladyfingers
Print Recipe
Pin Recipe Instructions
- Recipe for a springform pan with a diameter of 28 cm.
- Brew the coffee with the boiling water and let it run through a filter. Caramelize the sugar in a pan until golden yellow, then deglaze with the boiled coffee. Mix, remove from heat and let cool for 10 minutes.
- Soak the gelatin. Whisk the egg yolks with vanilla sugar and place in a water bath. Gradually pour in the liquid coffee-sugar mixture and whip everything into a cream at a low temperature.
- Squeeze out the gelatine, add while stirring and dissolve. Let the cream cool down. Whip the cream until stiff and when the cream starts to gel, fold in the cream.
- Place the ladyfingers on the edge of the springform pan and pour the cream in the middle. Chill the charlotte for at least 4 hours.
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