❣Charlotte with lemon meringue❣
---> Cookie spoon
4 eggs
100 g of sugar
100g flour
icing sugar
Preheat the oven to 170°C
Separate the whites from the yolks
Beat the whites until stiff, incorporating the sugar in two batches (halfway and at the end)
Incorporate the yolks into the firm whites and finally add the flour to the spatula.
Place in a pocket and form 2 strips of biscuits measuring 35cm by 6cm high around the circle and an 18cm disc for the bottom.
Sprinkle with icing sugar
Place in the oven for about 10 minutes
Leave to cool
Fill a 20cm circle, adjust the cookie sizes as needed
---> Lemon mousse
230 g lemon juice
4 eggs
140 g of sugar
5 g of gelatin
250 g of whole liquid cream
Soak the gelatin in cold water
Beat the eggs into an omelette
Add the sugar and lemon juice, mix
Heat while stirring until the cream thickens.
Add the drained gelatin
Leave to cool
Whip the liquid cream into whipped cream, not too stiff.
Add it to the lemon cream
Pour the mixture onto the biscuit and chill for 2 hours
--->Italian meringue
75 + 20 g of sugar
40 g of water
50 g egg whites
Heat the water and 75g of sugar to 118°C
Beat the egg whites
When they become foamy, add the remaining 20g of sugar and continue to whisk.
Continuing to whisk, pour in the syrup at 118°C
Whisk until the mixture cools
Put in your pocket and decorate the charlotte as you like
Burn with a blowtorch