Charlotte A L’Arlequine

Ingredients

• a round piece of paper
• upright pieces of Génoise, glazed white, pink and pale-green
• some strawberry Bavarois preparations
• some chocolate Bavarois preparations
• some pistachio Bavarois preparations
• some apricot Bavarois preparations
• an ordinary, and somewhat liquid, cream Bavarois preparation

Method

1. 1

   Line the bottom of a Charlotte mould with paper and garnish the sides with upright pieces of Génoise.

2. 2

   Let Bavarois preparations set in flawn-rings.

3. 3

   Cut them into dice and mix with cream Bavarois.

4. 4

   Pour into the mould and cool.

5. 5

   Turn out to serve, replacing paper with a thin glazed top and decorate with candied fruit.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 435. The excerpt below is the record exactly as published.

CHARLOTTE A L’ARLEQUINE Line the bottom of a Charlotte mould with a round piece of paper, and garnish the sides with upright pieces of Génoise, glazed white, pink and pale-green; alternating the colours and pressing the uprights snugly one against the other. Meanwhile, take some strawberry, chocolate, pistachio and apricot Bavarois preparations, and let them set in flawn-rings, lying on pieces of oiled paper. Cut the Bavarois preparations into large dice, and mix them with an ordinary, and somewhat liquid, cream Bavarois preparation

Cook this with the app: pantry check, scaling, and the assistant.