Charlotte Russe

Charlotte Russe

4.2 20 évaluation

Préparation 20min

Total 3h

8 portions

Ingrédients

gelatine leaves
8
chilled water to soak
sponge fingers (approx. 250 g)
24

Custard filling

eggs separated
4
sugar
175 g
natural vanilla extract
2 tsp
milk
250 g
pouring (whipping) cream
500 g

Raspberry jelly

gelatine leaves
1 ½
chilled water to soak
frozen raspberries
100 g
water
100 g
caster sugar
50 g

Niveau

moyen

Infos nut. par 1 portion

Sodium 149.8 mg

Protides 12.5 g

Calories 2187.1 kJ / 522.7 kcal

Lipides 29.6 g

Fibre 1.1 g

Graisses saturées 16.8 g

Glucides 53.1 g

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Également présenté dans

Retro 15 Recettes
Australie et Nouvelle-Zélande

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