Family Best Time >> Food

Charlotte with mangoes and amber rum from Martinique


Ingredients:6 people
  • spoon cookies
    15
  • mangoes (300g)
    3
  • gelatin
    3 sheets
  • liquid cream
    25 cl
  • powdered sugar
    40g
  • vanilla sugar
    1 packet
  • amber rum from Martinique
    12 cl
  • mango (decor)
    1
  • icing sugar
    20g
  • butter
    10g


Preparation:
  • 3 for refrigeration
  • Preparation time:15 minutes
  • Cooking time:2/3


Put the 1 g gelatin sheets to soften in cold water. Peel the 3 mangoes, remove the pits. Puree the pulp in a blender. Heat it in a saucepan. Add the drained gelatine sheets. Leave to cool.

Pour the liquid cream into a terrine, beat it into whipped cream, gradually incorporating the powdered sugar and vanilla sugar. Gently add to the mango puree. Pour the rum and 20 cl of water into a deep plate, quickly pass the biscuits through this mixture and place 12 of them vertically, on the edges of a 11-size charlotte mould. Pour the mango mixture into the mould. , pack well and place the 3 remaining biscuits on top. Put in the fridge and let set for at least 3 hours.

When ready to serve, cut the last mango into slices. Put them in a pan with the butter and sugar and brown them for 2 minutes.

Invert the charlotte onto a serving platter, dust it with icing sugar, arrange the mango slices nicely on top and serve.

You can accompany this charlotte with a passion fruit coulis. Optionally add chilled mint or lemon balm leaves.

Charlotte with mangoes and amber rum from Martinique