Recipe Card

Mini Charlotte with Navettes & Fruits

Preparation

25 mins

Refrigeration

1 hour

Serving

2 to 4 people

the ingredients

For the charlotte:

• 30cl thick cream
• 50g powdered sugar
• 1 tbsp orange blossom water
• ½ tsp ground vanilla
• zest of one clementine
• ½ tsp agar-agar powder
• 5cl whole milk
• 9 Navettes
• juice of 2 clementines + 5cl spring water

For the fruit salad:

• 1 clementine
• 1 small apple
• 1 Gold kiwi
• ¼ pomegranate
• juice of half a clementine
• 1 tbsp lemon juice
• 1 pinch ground vanilla
• 1 tsp orange blossom water

The preparation

Place a piece of Rhodoid roll or grease the edge with oil or butter

inside the pastry ring. In a bowl, mix the thick cream with powdered sugar. Add orange blossom water, ground vanilla,

the clementine zest. Dissolve the agar-agar powder in whole milk. Pour into a small saucepan and bring to a boil for about thirty seconds, stirring constantly with a spoon. Remove from heat then gradually add the bowl contents, mixing well. Pour the mixture into the pastry ring placed on a small serving plate. Chill for at least 30 minutes. Meanwhile, warm the clementine juice with water in a small saucepan. Remove from heat. Dip the navettes for a few seconds to soften them. Carefully retrieve them to avoid damage and place them side by side on a plate. Set aside.

Prepare the fruit salad: cut into quarters

the peeled clementine. Dice or slice the washed and dried apple and kiwi. Extract the pomegranate seeds. Put everything in a bowl and drizzle with clementine juice and lemon juice. Add vanilla and orange blossom water. Let macerate in the fridge. Remove

Gently remove the pastry ring and the Rhodoid strip from the cream dessert. To form a charlotte, surround the dessert with navettes.

Wrap the charlotte with a ribbon. Top the charlotte with fruit salad. Enjoy the same day or the next!

Recipe and photo by Delphine Pocard.