Charlotte Opéra (Vanilla Bavarois Charlotte with Chestnut Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Palmer's sugar wafers
- Bavarois à la Vanille composition
- very fine glazed-chestnut purée
- salpicon of candied fruit macerated in maraschino
Instructions
- Line the mould with Palmer's sugar wafers.
- Add to the Bavarois à la Vanille composition a quarter of its volume of very fine glazed-chestnut purée and the salpicon of candied fruit macerated in maraschino.
- Garnish the lined mould with this composition.