Coffee and Praline Charlotte

Name: Coffee and Praline Charlotte
Yield: Serves 6–8
Ingredients: 50 g/2 oz hazelnuts; 50 g/2 oz caster sugar; 5 egg yolks; 100 g/4 oz caster sugar; 11 g/scant ½ oz leaf gelatine (6 sheets), soaked; 450 ml/¾ pint double cream; 24 sponge finger biscuits; 2 tablespoons Tia Maria; 2 tablespoons stock syrup; 50 g/2 oz ground coffee; 600 ml/1 pint milk

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Both this and the Charlotte Louise which follows are rich, classic puddings that are perfect for a party or special dinner. All the work of lining and filling the mould is done at leisure some 24 hours in advance, so that it merely needs to be turned out just before serving.

Ingredients

50 g/2 oz ground coffee
600 ml/1

Dinner
Dessert

Method

To make the praline, spread out the hazelnuts on a baking sheet and toast in a preheated hot oven for 5–10 minutes. When cool enough to handle, rub between the palms of your hands to remove the papery skins. Chop roughly.

Place the sugar in a small pan with 1 tablespoon cold water. Stir over a medium heat, without boiling, until the sugar has dissolved, then increase the heat. Boil unti