Charlotte ice at calisson and poppy

Charlotte ice at calisson and poppy

Ingredients for 6 people

• 180 g marzipan confectioner cream du Roy René

• 20 g sugar poppy Candises

• 50 cl of whole milk

• 20 cl whole cream + 15 cl

• 3 + 3 egg whites

• 375 g caster sugar

Stages of preparation

1- Bring to a simmer milk and cream calisson low heat, stirring.

2 -Pour the hot mixture over the egg yolks, stirring. On medium heat, stir 2-3 minutes to thicken.

3- Let cool and refrigerate at least 2 hours, or better 12 h.

Beat 4 egg whites 2 min at low speed. Pour the caster sugar and beat 2 to 3 minutes at maximum speed.

5- On a plate lined with baking paper, the piping bag, place about 20 meringue sticks. sprinkle sugar poppy.

6- Realize also 2 meringue disc the diameter of a charlotte mold on a second plate. Cook 2 h at 90 ° C. Let cool.

7- Beat the cream into whipped cream and gently stir the mixture calisson. Do take into soft ice cream maker ice.

8- Pour half the ice in a charlotte mold, cover with meringue disc, garnish the remaining ice and then finish with the second drive. Place in the freezer until serving.

9- Turn out ice on the serving dish, use the meringue sticks around the edge.

10- Decorate the remaining whipped cream into whipped cream and sugar poppy.

Hints and Tips for Charlotte to calisson ice and poppy

Draw sticks height of the mold or have them longer, you will break them to size once cooked and cooled.

This recipe is also present in Dessert Tasting Recipe Tea time, Easter, Reception, Mother's Day, Buffet, Brunch and Breakfast, Charlottes