Coffee Charlotte

Filter coffee with the water. Sugar in a frying pan until golden. Extinguish with hot coffee. Remove the pan from the stove. Steep for 10 minutes. Cool down. Soak gelatine in cold water. Mix egg yolks and vanilla sugar in a saucepan. Put in a water bath. Add coffee. Whip at low temperature until creamy. Squeeze gelatine and add. Allow to melt while stirring. Cool down. Whip whipped cream until stiff. When cream begins to firm, fold in whipped cream. Rinse cooled smooth glass bowl. Pour in cream. Place in refrigerator to set.

Immerse baking dish in hot water. Turn out charlott onto a plate. Dip bottom of biscuits in cognac. Press vertically against the edge of the charlott. Whip cream with vanilla sugar until stiff. Use a piping bag to pipe dots of cream on top and underneath the biscuits. Garnish the top of each with a mocha bean.

Menu 5/75

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