Charlotte with Mirabelle

Ingredients

• 300 g large mirabelle
• 8 sheets gelatin
• 500 ml whole milk
• 1 Vanilla bean
• 8 egg yolks
• 60 g powdered sugar
• 40 ml mirabelle liqueur
• 175 ml whipping cream
• 300 g ladyfingers
• 10 shelled almonds
• 1 tbsp powdered sugar

Instructions

1. 1.

   Wash and dry the mirabelles. Rinse them with boiling water, peel off the skins, halve and pit the fruit. Reserve 6-8 halves for garnish and dice the rest into small cubes. Soak the gelatin in cold water. Bring the milk to a boil with the split vanilla bean. Meanwhile whisk the egg yolks with powdered sugar for five minutes and gradually pour in the hot milk while stirring. Cook over a double boiler until the mixture thickens, then dissolve the gelatin and let it cool.

2. 2.

   Whip 100 ml of cream until stiff and fold into the cooled custard along with the diced mirabelles and liqueur. Line a springform pan with cling film, arrange ladyfingers around the edge, pour in the custard, and top with remaining ladyfingers. Chill for about six hours.

3. 3.

   Preheat the oven to grill mode.

4. 4.

   Whip the remaining cream stiffly. Arrange almonds with reserved mirabelle halves on parchment paper, dust with powdered sugar, and briefly brown under the grill. Let cool.

5. 5.

   Carefully lift the springform rim from the Charlotte and remove it. Brush with whipped cream and garnish with mirabelles and almonds before serving.