Charlotte, Martinique-StyleTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Refrigeration time: A few hours
Cooking time: About 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:103.4 kcal
Proteins:1.9 g
Fats:3.3 g
Carbohydrate:15.9 g
Fibers:0.9 g
Sugar:9.7 g
Cholesterol:37.4 mg
Sodium:33.2 mg
Calcium:38.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
24
ladyfinger biscuits
1
can of pineapple
500
ml
milk
4
egg yolks
125
ml
sugar
50
g
flour
100
g
grated coconut
3
sheets of gelatin
75
ml
rum
METHOD
- beat the egg yolks and sugar; add the flour;
- heat the milk in a saucepan; gradually add the hot milk to the egg and flour mixture, whisking constantly;
- return to the saucepan; bring to a boil, cook for two minutes, whisking or stirring all the while;
- remove from the heat and add the gelatin (previously softened or soaked in a little water) along with 2 tbsp. rum;
- drain the pineapple; set aside one ring; cut the other rings into small dice;
- make a syrup by dissolving 125 ml (1/2 cup) sugar in 125 ml (1/2 cup) water in a small saucepan set over the heat; add the remaining 3 tbsp. rum;
- sprinkle the bottom of a charlotte mold with sugar; put in the pineapple ring;
- soak each ladyfinger biscuit in syrup and line the sides of the mold;
- pour half of the custard into the mold;
- spread the pineapple and coconut over the surface;
- cover with a layer of ladyfingers;
- pour on the remaining custard; finish with a layer of ladyfingers;
- refrigerate for several hours before unmolding.
