8 eggs
1 cup of sugar
2 cups of milk
1 tablespoon of flavorless gelatin
1/4 cup of cold water
1/4 cup of orange liqueur (Cointreau, Grand Marnier, or Curaçao)
2 cups of whipped cream, or 2 cups of heavy cream from a can without the serum
2 packages of champagne biscuits or English-style
8 eggs
1 cup of sugar
2 cups of milk
1 tablespoon of flavorless gelatin
1/4 cup of cold water
1/4 cup of orange liqueur (Cointreau, Grand Marnier, or Curaçao)
2 cups of whipped cream, or 2 cups of heavy cream from a can without the serum
2 packages of champagne biscuits or English-style
Mix the eggs and sugar
Beat with a wooden spoon until well mixed
Heat the milk to a boil
Gradually add the eggs, stirring quickly with a wooden spoon or electric mixer
Let it thicken in a water bath
Soak the gelatin in cold water
Add it to the egg mixture, stirring until the gelatin dissolves
Let it cool but not harden too much
Add the liqueur
Beat the whipped cream lightly (if using fresh)
Add it to the cream and mix well
Cut champagne biscuits or English-style into small pieces for lining a 17 x 8 cm flower-shaped mold
Place them around, one next to the other
Fill with the cream
Chill in the refrigerator for 2 hours
Unmold and serve
The charlotte can be served with sweetened fruits and perfumed with liqueur, suitable for 4-5 people.
