Charlotte

Charlotte

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From
Encyclopedia of Food and Cookery

A name given to two entirely different desserts. One is cold: a mould is lined with sponge fingers or sponge cake filled with a creamy mousse or Bavarian cream (Bavarois), fruit- or nut-flavoured. The other is hot: the mould is often lined with buttered bread fingers, and usually filled with apples, then baked.

The traditional charlotte mould is made of tin, with sloping sides, and has 2 lugs on either side, but a charlotte may be made in a loaf (bar) tin or soufflé dish.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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