2 tablespoons of unsalted gelatin, white
1 cup of whole milk (240 ml)
1 cup of strong coffee (240 ml)
2 large egg whites at room temperature
1 cup of sugar (180 g)
2 cups of heavy cream (480 ml)
2 boxes of champagne biscuits (180 g each)
Coffee grinds for decoration
2 tablespoons of unsalted gelatin, white
1 cup of whole milk (240 ml)
1 cup of strong coffee (240 ml)
2 large egg whites at room temperature
1 cup of sugar (180 g)
2 cups of heavy cream (480 ml)
2 boxes of champagne biscuits (180 g each)
Coffee grinds for decoration
In a small bowl, sprinkle the gelatin over cold milk and let it hydrate for 5 minutes
Heat the coffee to a boil and add it to the milk mixture
Whisk until the gelatin dissolves
Let it cool and refrigerate for about 30 minutes or until it starts to thicken and reach the consistency of raw egg whites
Do not let it set
In a stand mixer, beat the egg whites until they become stiff peaks, adding 1/4 cup of sugar gradually until they form stiff peaks
Transfer to a large bowl and add the gelatin mixture
Beat 1 1/2 cups of heavy cream with the remaining sugar until it forms firm peaks and combine with the gelatin mixture, whisking carefully
Line the bottom and sides of a 22 cm diameter and 8 cm high refractory mold with the biscuits
Pour the gelatin mixture over them and refrigerate for 4 hours
Unmold the Charlotte
Beat the remaining heavy cream until it forms firm peaks
Decorate the Charlotte with whipped cream, coffee grinds, and serve
492 calories per serving
Note: The gelatin must have the consistency of raw egg whites in this recipe
When dissolving, place the bowl in a basin with water and ice
Then keep it at room temperature
If it passes the point and the gelatin starts to solidify, heat the bowl in a warm water bath quickly, whisking constantly, for enough time to achieve the desired consistency.
