Charlotte Royale - Chorus

The heart of a Charlotte Royale is made of Bavarian cream. This is basically a Crème Anglaise made of sugar, egg yolks and hot milk, which is flavoured with vanilla. In addition, it is thickened with gelatin, lightened with whipped cream, and flavoured with liqueur. Good bye waistline.



There is hardly any procedure, besides of deep-frying, which is not used to produce this. You have to boil, to whip, to bring close to a boil and in the end, you have to whip it in a deep silver dish which is surrounded with crushed ice. As Escoffier recommends.