Charlotte Montreuil (Peach Bavarois Charlotte)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sponge fingers
- Bavarois composition made with 4 decilitres peach purée per litre of crème anglaise
- very melting peaches
Instructions
- Line the bottom and the sides of the mould with sponge fingers.
- Make the Bavarois composition with 4 decilitres of peach purée per litre of crème anglaise and whipped cream in the ordinary proportions.
- Put the composition into the mould, adding the sliced, sugared peaches as you go.