\nEasy<\/p>\n
\n6 people<\/p>\n
\n30 minutes<\/p>\n
\n15 minutes<\/p>\n
\n3 hours 45 minutes<\/p>\n
Discover this recipe for a vanilla and exotic fruit charlotte. It’s sure to dazzle on your Christmas table! Kids will absolutely love it.<\/p>\n
– Ladyfingers: 300 grams
\n– Vanilla powder: 1 teaspoon
\n– Heavy cream: 300 ml
\n– Sugar: 60 grams
\n– Gelatin: 2 sheets
\n– Eggs: 2
\n– Passion fruit: 2
\n– Mango: 1
\n– Pineapple: 1<\/p>\n
1. **Vanilla Mousse Preparation**
\n – In a saucepan, heat the heavy cream with the vanilla powder over medium heat. Meanwhile, separate the egg whites from the yolks. In a mixing bowl, vigorously whisk the sugar with the egg yolks until the mixture turns pale and creamy.<\/p>\n
2. **Cooking the Mousse**
\n – Pour the boiling cream over the egg mixture, whisking well, then return the mixture to low-medium heat. Continue to cook gently until it thickens into a smooth, velvety custard.<\/p>\n
3. **Resting**
\n – Place the gelatin sheets in cold water for 3 minutes to soften, then stir them into the hot custard. Mix well and let the mixture stand at room temperature.<\/p>\n
4. **Preparing the Fruit**
\n – In the meantime, dice the mango and pineapple into small cubes, then mix them with the passion fruit pulp. Set aside.<\/p>\n
5. **Whipping the Egg Whites**
\n – Once the custard has cooled to room temperature, beat the egg whites until stiff peaks form. Gently fold the whipped whites into the custard to create a uniform mixture.<\/p>\n
6. **Assembling**
\n – To make unmolding easier, line your charlotte mold (or any other dish) with plastic wrap. Arrange ladyfingers along the sides of the mold, then pour in half of the vanilla mousse. Add a layer of ladyfingers, a generous layer of fruit (the juice will soak into the ladyfingers), then more mousse, and finish with a layer of ladyfingers on top. Refrigerate for at least 3 hours.<\/p>\n
– Before serving, unmold the cake and elegantly arrange the remaining fruit on top. Enjoy your delicious creation!<\/p>\n\n\n