Royal Charlotte to prepare the day before

Method

1. 1

   Preparation of the base

2. 2

   Start by lining a salad bowl or a food film charlotte mould to facilitate the release the next day. Cut the boudoirs in half if necessary, then put them tight, flat side to inside, on the whole bottom and walls of the mould, without leaving space.

3. 3

   Adding jam

4. 4

   Spread the raspberry jam on the exposed side of the boudoirs with the back of a spoon. Make sure to spread the jam without too much soaking the biscuits to prevent them from soaking, and have a light hand to achieve a balanced result.

5. 5

   Filling of mould

6. 6

   Place half the vanilla ice in the mould, then add half the fresh raspberries cut in half. Repeat with the rest of the ice and raspberries. Smooth the surface with a spatula for a regular and neat finish.

7. 7

   Closing of the cart

8. 8

   Place a few remaining boudoirs on the surface to close the charlotte and allow a good hold on the demoulding. Gently press in the hand so that the set holds well, then fold the food film over the entire surface to wrap the charlotte well.

9. 9

   Cold rest phase

10. 10

    Allow the charlotte to rest in the freezer overnight, at least 12 hours. This rest period is essential to allow the ice to take perfectly and fix all layers of cookies, jam and fruit.

11. 11

    Service and dressage

12. 12

    The next day, pull the charlotte out of the mould and shoot the food film, then turn it back on a serving dish. Sprinkle generously with icing sugar just before serving and eventually decorate with some additional fresh raspberries for a gourmet and elegant touch.

Nutrition

calories

227

fatContent

6.9

fiberContent

1.4

sugarContent

26.4

sodiumContent

0.21

proteinContent

3.3

carbohydrateContent

36.2

saturatedFatContent

4

Indicative values from the source, for the original recipe.

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