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Charlotte exotique ananas mangue passion coco vanille
Une charlotte légère et parfumée aux fruits tropicaux (ananas, mangue, fruit de la passion) avec une mousse coco‑vanille onctueuse, des biscuits cuillère maison et un glaçage brillant au fruit de la passion. Idéale pour les fêtes de fin d'année.
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Cost Breakdown
Critical Success Points
- • Monter les blancs en neige fermes
- • Cuisson de la crème anglaise à 83‑85°C (nappe)
- • Incorporer la gélatine sans grumeaux
- • Cuisson des biscuits sans les sur‑dorer
- • Réfrigération d’au moins 5 heures avant le glaçage
Safety Warnings
- • Manipuler la crème anglaise chaude (83‑85°C) avec précaution pour éviter les brûlures.
- • La gélatine est à manipuler hors du feu ; ne pas la laisser entrer en contact avec la peau chaude.
- • Utiliser un couteau bien aiguisé pour couper les biscuits afin d'éviter les coupures.
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