139 Peach Charlotte

Preparation info
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By Michel Guérard

Published 1978

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Charlotte aux pêches ‘A pudding for yesterday’s children’


Main ingredients

  • 5 leaves of gelatine (10 g ( oz) for the charlotte cream


Preparing the charlotte cream

  1. Soak the gelatine in a little cold water to soften and swell.
  2. Bring the milk, vanilla and 100 g (3½ oz) of sugar to the boil in a stainless-steel saucepan. When the milk starts to rise in the pan remove from the heat, cover and leave to infuse for 5 minutes.
  3. Meanwhile, put the egg yol