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Charlotte Royal Cointreau

1 1/2 Pound Sugar

13 Egg Yolk

1 1/2 Quarte Milk

2 Tablespoon vanilla Extract

3 1/2 Ounce gelatin

1 1/2 Cup Water

2  1/2 Quarte Whipped Cream

1 1/2 Cup Cointreau Liqueur


Charlotte Directions

Mix the egg yolk and sugar to a light texture.

Add warm milk and vanilla stirring constanlty.

Dissolve the gelatin in cold water and melt it over a double boiler add melted gelatin to egg mix.

When the egg mixture is cold enough but not set add the whipped cream and the cointreau gently

Fill the prepared molds with the mixture and refigerate oven night.


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