Charlotte with Nuts

Ingredients

• 400 ml milk
• 500 ml whipping cream
• 24 ladyfingers
• 50 g hazelnuts (peeled and ground)
• 50 g almond kernels (peeled and ground)
• 4 egg yolks
• 100 g powdered sugar
• 4 tbsp Honey
• 100 ml white wine (semi-dry or sweet)
• 6 sheets gelatin
• whole hazelnuts (for decoration, peeled)

Instructions

1. 1.

   Step 1

2. 2.

   Soak gelatin in cold water.

3. 3.

   Cut the top third of 5 ladyfingers and halve them crosswise, soak with wine (best poured into a shallow dish) and line the bottom of the mold with them.

4. 4.

   Step 2

5. 5.

   Soak remaining ladyfingers, lean them against the rim of the mold. Chill.

6. 6.

   Step 3

7. 7.

   Bring milk to a boil in a pot. Remove from heat. Whisk egg yolks with sugar and honey until frothy and fold into the milk. Return to gentle heat, stirring constantly until the cream thickens but does not boil! Then stir in pressed gelatin and nuts. Let cool while stirring occasionally.

8. 8.

   Step 4

9. 9.

   Beat 3/4 of the cream stiffly and fold it into the cooled mixture (just before it starts to set).

10. 10.

    Step 5

11. 11.

    Fill the mold with the mixture. Trim excess ladyfingers, crumble them.

12. 12.

    Step 6

13. 13.

    Sprinkle the Charlotte with the crumbs. Chill for at least 8 hours in the refrigerator.

14. 14.

    Step 7

15. 15.

    Before serving, beat remaining cream stiffly. Release the Charlotte from the mold onto a plate. Fill a piping bag with whipped cream and star tip to decorate the Charlotte. Garnish with whole hazelnuts and serve.