For the Charlotte
55 grams Coffee Beans
570 millilitres Milk
170 grams Block Chocolate (roughly chopped)
5 Egg Yolks
55 grams Sugar
14 grams Gelatine
75 millilitres Water
220 millilitres Double Cream
1 Egg White
Langues de Chats or Boudoir Biscuits
285 millilitres Double Cream
Chocolate Squares or Rounds
You will also need a 20 centimetre cake tin.
Dissolve the gelatine in the water.
Grease the cake tin lightly.
Infuse the coffee beans in the milk over a gentle heat for 12 minutes. Do not allow the milk to boil.
Put the block chocolate into a pan and strain on a little of the coffee flavoured milk.
Dissolve the chocolate over a slight heat.
Strain on the rest of the milk and blend well.
Whisk the egg yolks and the sugar together well.
Blend in the milk and return to the pan.
Place the pan on a slight heat and stir constantly until the custard will coat the back of a spoon.
Remove from the heat, strain and allow to cool.
Add the gelatine liquid to the custard and pour into a thin pan.
Place the pan on a bed of crushed ice or into a bowl of cold water.
When the custard has almost set you can continue.
Partially whip the cream.
Whisk the egg white.
Add the egg white to the cream and fold both of these into the custard.
Turn this into the prepared cake tin and leave to finish setting.
Once it has fully set, remove the charlotte from the cake tin.
Lightly whip the double cream for decorating.
Spread the sides of the charlotte with a little of the cream.
Arrange the biscuits around the charlotte tightly.
Decorate the top with the remaining cream.
To finish decorating the charlotte, place the chocolate rounds or squares nicely on top.
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