Charlotte Reims

 

Charlotte Reims

 
Ingredients
36 vanilla biscuits
100 ml kirsch
50 gr sugar
500 ml vanilla ice cream
500 ml strawberry ice cream

Serving
Strawberry Coulis
100 ml whipped cream

Preparation

  1. Mix the kirsch with 100 ml of water and sugar. Dip the biscuits quickly in this mix and cover the bottom of a charlotte mold. Place the vanilla ice cream in the middle of the mold in a layer and place another of strawberry ice cream. Cover with more biscuits place a plate over it with a heavy weight and refrigerate for 12 hours.
  2. When serving, unmold on a tray and spray with strawberry coulis.
  3. Decorate with whipped cream.

 

 

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