Charlotte Royal

INGREDIENT

Cream bavarois:

1000       g              Milk

  150       g              Sugar

       1                      Vanilla bean

Boil togeter.

200           g            Egg yolks

  30           g            Cornflour

100           g             Sugar

All stirred together

  30            g             gelatine, soaked and melted.

Added.

1000          g            Whipped cream

Folded in.

Pour the boiling milk into the yolk mixture, stir well together,return to the heat and cook gently to the ros state (80"c).cool immediately and put in a cold place.

- Soak the gelatine in cold water ,squeeze out well and then melt in a hot water bath.

-Mix into cream and just before it starts to set fold in the whipped cream.

2nd stip

Small swiss rol, filled with seedless raspberry jam

3rd stip

Lin a bamboe mould (half ball shape) with paper and line the thinly cut slice of swiss roll.

-Fill with the cream which has been flavourd with fruit flavour.

-Place a roll sponge layer on top and place in the fridge to set.

-After tipping out, coat with sauce melba or coat with jelly glazed..

-Decor; whipped cream rosettes.