- boxes of ladyfingers ,
- packing frozen berries ,
- package frozen raspberries
Part I:
- 250 ml milk ,
- 2 egg yolks ,
- 60 g sugar ,
- 2 bags of vanilla sugar
- sachet gelatine ,
- glass of cherry brandy
Part II:
- 350 ml cream ,
- 150 ml cream ,
- 60 g sugar
Syrup:
- 100 g sugar ,
- 100 ml of water ,
- 2 lemons
Preparation:
Combine frozen fruit , and half back in the freezer and thaw the rest and let it drain well . In 100 ml of milk stir egg yolk , sugar, vanilla sugar and gelatin. Put the remaining milk in a quiet fire , and when the crowd surged add whisked in milk . Stir and cook for another three minutes, then remove from heat and allow to cool . The cooled , add cream beaten with sugar and whipped cream, and stir lightly spoon all to be united . The finished cream stir in thawed and drained fruit . Mold cake pan with plastic foil and round Rack up biscuits . Pour the cream into prepared mold and place in the freezer to tighten . In Serpico put the sugar , water and squeezed the juice of two lemons , and when it boils simmer for five minutes , cool down the syrup and place in refrigerator . Hour before serving , remove Charlotte from the freezer , remove the ring mold and plastic foil and transfer to a plate for serving . Sprinkle frozen fruit and pour all the syrup cool .
