Coffee and Chicory Charlotte with Brown Sugar Caramel SauceTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Refrigeration time: 15 minutes + 2 hours
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:221 kcal
Proteins:3.2 g
Fats:10.1 g
Carbohydrate:30.5 g
Fibers:0.1 g
Sugar:25.1 g
Cholesterol:91.9 mg
Sodium:68.9 mg
Calcium:67.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
150
g
sugar
12
ladyfinger biscuits
150
ml
holland gin
150
g
brown sugar
250
ml
milk
3
eggs
250
g
whipping cream
3
sheets of gelatin, or 1 1/2 packets
150
ml
water
30
ml
liquid chicory
22.5
ml
coffee extract
METHOD
- Make a crème anglaise with the 3 eggs and 125 g sugar: whisk until light and pale, blend in the hot milk, mix well and return to the heat, stirring constantly until the mixture thickens; do not allow it to boil;
- soften the 3 sheets of gelatin in cold water; blend them into the crème anglaise; pour the mixture into two bowls, equally divided. To one, add the coffee; to the other, the chicory. Cool, stirring occasionally.
- Whip the cream and fold half into each mixture.
Presentation
- Make the syrup by heating together 25 g sugar, 100 ml water and 1 tbsp. Holland gin;
- line the sides of the mold with the ladyfinger biscuits, rounded side out, after first dipping them into the syrup;
- pour in the chicory bavarian cream. Refrigerate for 15 minutes until it thickens, then pour on the coffee Bavarian cream. Cover and refrigerate at least 2 hours longer;
- turn the charlotte out onto a fairly deep serving dish.
- flambé with Holland gin and serve the brown sugar sauce on the side (see note above).
............
A recipe from Denise Legleye, chef of the Auberge de la Garenne in Marq, Baroeul
CHEF'S NOTES
Serve the charlotte sprinkled with brown sugar and flambéed with the Holland gin. On the side, serve a caramel sauce made with brown sugar and a little water. You can decorate the charlotte as desired (before flambéing it) with whipped cream, coffee beans, etc.
