Two Charlottes a LA Princesse
Ingredients
Directions
Prepare the frozen custard
Freeze the mixture for five minutes, then mix well with an ice spatula until smooth.
Cut the candied pineapple into small dice and stir into the frozen pudding.
Place another freezer in a tub with broken, well-salted ice two hours before serving.
Fill and freeze
Rub the ratifias into a powder and fill twenty ornamental paper cases with the frozen custard.
Sprinkle powdered ratifias over each case and arrange them in the freezer.
Remove the freezer and add fresh salt around the biscuits glacee.
Serve
Serve on napkins or ornamented papers on an oval silver dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Candied pineapple slices
- Adds sweetness and chewy fruit pieces throughout the frozen custard.
- Ratifias
- Crushed into powder to add a crisp, nutty crumb over each case.
The step that matters
Freezing the custard with well-salted ice. Salt lowers the freezing point of the ice, making it colder than plain ice so the custard sets firm. Freezing too slowly leaves the custard grainy, so stir it smooth before it sets fully.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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