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Burnt Almond Charlotte

  • 1 cup sweet almonds, blanched and finely chopped
  • 1/2 box gelatine, soaked for 2 hours in 1/2 cup cold water
  • 3 Tbsps sugar
  • 1 1/2 cup milk
  • 2 egg yolks, beaten
  • 1 cup sugar
  • 2 quarts whipped cream
  • Sponge cake (optional)
When gelatine is sufficiently soaked, put 3 Tbsps sugar into a saucepan on the stove and stir until it becomes liquid and looks dark. Then add the chopped almonds to it and stir for 2 minutes more. Transfer to a platter and set aside and take a deep breath to cool off. After they become cool enough, break them up in a mortar then add to the milk and cook again for approximately ten minutes (be patient, you rascal). Beat together the egg yolks with a cup of sugar and add to the cooking mixture. Add also the gelatine. Stir constantly until smooth and well dissolved. Remove from the fire and set in a basin of ice-water and beat it until it begins to thicken. Then add the whipped cream and place the mixture carefully into the molds. Put in refrigerator to firm up. Sponge cake can be placed around the mold, if your little heart desires.
Submitted by Tess M Jun 5, 2009 19 min 12 min 31 min

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