4591 Charlotte Colinette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line the bottom and sides of a Charlotte mould with thin paper then cover this with very dry and very small meringues. Fill with Crème Chantilly flavoured with vanilla and containing some crystallized violets.

When the Charlotte is demoulded, decorate the top with some nice crystallized violets, sticking them on with sugar cooked to the hard crack stage.

This sweet should be served cold but not frozen.