Charlotte Carmen (Tomato and Red Pimento Charlotte)

Ingredients

• wafers
• 250 grammes tomato marmalade
• 125 grammes red pimento marmalade
• a point of powdered ginger
• 100 grammes candied ginger
• juice of 3 lemons
• 3 decilitres hot syrup at 32 degrees
• 10 leaves gelatine
• 1 litre whipped cream

Instructions

1. Line the Charlotte mould with wafers.
2. Mix the tomato marmalade, the red pimento marmalade, the point of powdered ginger, the diced candied ginger, the juice of the 3 lemons, the 3 decilitres of hot syrup at 32 degrees and the 10 dissolved gelatine leaves.
3. When the composition begins to bind, add the litre of whipped cream.
4. Fill the lined mould with the composition.