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THIS SWEET IS SO BEAUTIFUL IT EVEN LOOKS LIKE A BIRTHDAY GIFT. IT'S VERY DELICIOUS TOO. INGREDIENTS: DOUGH: 3 eggs 190 g of refined sugar 210 g of flour 5 ml of vanilla essence Icing sugar for sprinkling FILLING: 400 g of condensed milk 350 ml of milk 4 egg yolks 20 g of starch 10 g of powdered gelatin 200 ml of champagne 250 ml of fresh cream POMEGRANATE JELLY 4 small pomegranates or 1 large pomegranate 60 g of sugar 30 ml of water 1 g of agar agar PREPARATION METHOD: DOUGH: Preheat the oven to 180 degrees. Beat the eggs with the sugar until firm. Set aside. Add the flour, sifting gently. Place in the piping bag with the nozzle and shape the cookies. Also shape the biscuit base, using the mold on the parchment paper. Sprinkle with sugar and bake for approximately 15 minutes. FILLING: Hydrate the gelatin in the champagne; Reverse. Heat the sifted egg yolks, the cream, the milk and the condensed milk. Stir until it starts to thicken; Add the hydrated gelatin; Stir for approximately 5 minutes; Cover with plastic wrap and refrigerate; Whip the cream until it forms whipped cream; Add to the cold cream. Return to the refrigerator. POMEGRANATE JELLY: Heat half of the seeds with the sugar, water and agar agar until thick; Process in a food processor; Add the jelly; Mix in the remaining seeds; Set aside. ASSEMBLY OF THE CHARLOTTE: Using the acetate ring, place the biscuit base and the biscuits on the side; Add the champagne cream; Refrigerate to firm up the cream a little; Cover with the jelly.