Charlotte Russe

Charlotte Russe

4.2 20 valutazioni

Prep. 20min

Totale 3h

8 portions

Ingredienti

gelatine leaves
8
chilled water to soak
sponge fingers (approx. 250 g)
24

Custard filling

eggs separated
4
sugar
175 g
natural vanilla extract
2 tsp
milk
250 g
pouring (whipping) cream
500 g

Raspberry jelly

gelatine leaves
1 ½
chilled water to soak
frozen raspberries
100 g
water
100 g
caster sugar
50 g

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 149.8 mg

Proteine 12.5 g

Calorie 2187.1 kJ / 522.7 kcal

Grassi 29.6 g

Fibre 1.1 g

Grassi saturi 16.8 g

Carboidrati 53.1 g

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Presente anche in

Retro 15 ricette
Australia e Nuova Zelanda

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