4592 Charlotte Montreuil

Method

Line the bottom and sides of a Charlotte mould with Finger Biscuits and fill with a Bavarois mixture made of 4 dl (14 fl oz or U.S. cups) peach purée per 1 litre ( pt or U.S. cups) cream Bavarois mixture, and the usual amount of whipped cream.

Add some sweetened slices of ripe peaches to the mixture when about to pour it into the mould.

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