Frozen Charlotte

Summertime Charlotte! It's easy to make and quick to .... disappear! Follow my instructions and make the difference with this beautiful dessert for family and friends.

For 8 Preparation: 30' Waiting: 12h to 1 night ngredients 1 kg vanilla ice cream

1 kg chocolate ice cream

1 Brioche cut in thin slices (stripes) of 1cm (for my friends in Greece replace with traditional tsoureki)

For brioche's (tsoureki's) syrup to be used 150 gr water 150 gr caster sugar 1 shot of frangoli liquor (or any strawberry taste liquor) For the decoration: 100 gr creme fraiche (liquid) 150 gr high quality chocolate bitter 66% 1 tbsp of honey

1 tbsp of rum .

Before preparing the charlotte, prepare the syrup.

Put in a casserole the water and sugar to boil for 2 minutes (always count from the boiling point). Then withdraw from heat and pour the liquor shot and mix. Leave the syrup aside to cool.

Make sure as well that, at the time you will have to prepare the charlotte both ice creams should be lightly softened in order to be well spread.

The next step is to set up the charlotte.

Unless you have the special metallic dish for charlotte, you could use a similar plastic bowl as well. All you need is to put cling film all over the internal surface and fully cover it. It will enable us to withdraw the mixture in the end easily without sticking it inside.

With a brush, spread lightly some syrup on the stripes and place them one after the other on the sides of the dish.

Pour the vanilla ice cream in the charlotte in order to fully cover almost half of the charlotte form.

Then take some brioche stripes spread with the brush lightly some syrup and place them on top of the ice cream (I usually cut them in smaller pieces).

Add the chocolate ice cream until it almost covers the surface on top of the form. Just leave a little space in order to cover it with the final part of brioche stripes. So, in the end place some stripes with syrup on top until they the surface. This part will be in the end the bottom part of the dessert. Finally cover with a cling film the top of the dish and place a little plate that will enable the mixture in the dish to keep the right shape.

Put in the freezer to cool for overnight (preferably).

The next day take it out of the freezer, withdraw from the dish and flip it on a plate or dish of your choice.

Decoration Make a ganache. Boil the creme fraiche and throw it to the ball where chocolate is placed. Leave it for a few seconds so that chocolate starts to melt and then mix with a spatula, In the end, add the honey and the rum and mix well. Let it cool for a while before pouring it on top of the charlotte.

• It would be better not to use a fresh brioche. Preferably a 2-3 days old brioche is ideal to use with syrup and stand well in stripes.

• Don't use too much syrup over the brioche stripes they will soak. Attention, a few seconds are more than enough. All you need is brioche stripes to keep moist and be tasty. In case you overdip them you risk making your dessert collapse.

• Use any kind of ice cream that you like. You can as well add any kind of liquor that you like (instead of frangoli). Make your own combinations and express your talents!

• Make sure that you use a good quality chocolate for the ganache. While combining with coffee perfumes are strong and taste blows your mind!

• This ganache proposed to frost the charlotte is ideal because even if you reserve the dessert in the freezer, everytime you defrost the charlotte, the frosting will be naturally softened.

PIctures and recipe prepared and executed by L'atelier sucré d' Eleni