Cranberry Pomegranate Charlotte

Name: Cranberry Pomegranate Charlotte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Eggs (size M); 1 pinch Salt; 410 g Sugar; 200 g Flour; 100 g Cornstarch; 2-3 TABLESPOONS Icing sugar; 10 sheets Gelatine; 300 g Fresh cream; 250 ml Cranberry juice; 800 g Whipped cream; 7-10 Tbsp scraped pulp from 1 vanilla pod; 3 TABLESPOONS brown rum; 75 g Dark and white chocolate; 1 Pomegranate; baking paper; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Eggs (size M)
1 pinch Salt
410 g Sugar
200 g Flour
100 g Cornstarch
2-3 TABLESPOONS Icing sugar
10 sheets Gelatine
300 g Fresh cream
250 ml Cranberry juice
800 g Whipped cream
7-10 Tbsp scraped pulp from 1 vanilla pod
3 TABLESPOONS brown rum
75 g Dark and white chocolate
1 Pomegranate
baking paper
7-10 Tbsp Cling film

Directions

1
Beat the eggs and salt with the whisk of the hand mixer until frothy, adding 250 g sugar. Beat for 6-8 minutes. Mix flour and starch, sieve over the egg cream and fold in. Line 2 baking trays with baking paper. Draw a circle (18 cm Ø) on paper. Pour the mixture into a piping bag with a perforated spout. Spray the circle on the baking paper with the mixture, leaving 1 cm of edge free. Spray approx. 15-17 "sponge cakes" (approx. 7- 8 cm long) on the remaining baking paper. Dust the base and the sponge fingers with icing sugar. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Remove the baking paper from the tray and let it cool down. Line a high springform pan (20 cm Ø) with foil. Place the biscuits upright along the edge. Soak gelatine in cold water. Stir crème fraîche, 100 g sugar and juice until smooth. Squeeze 7 sheets of gelatine well, dissolve, stir in some cream. Stir everything into the remaining cream. Whip 250 g cream until very stiff. When the cream starts to gel, fold in the cream. Fill the cream into the mould, smooth it down and put it in a cool place for about 30 minutes. Beat 400 g cream until very stiff. Stir in 60 g sugar and vanilla pulp. Squeeze 3 sheets of gelatine, dissolve with rum. Stir into the cream. Pour cream into the mould, smooth it down. Pour the base on top, press down a little and chill for 3-4 hours. Chop both types of couverture separately and melt over warm water baths. On a marble board, alternately spread blotches, smoothing them down a little. Allow to set. When the couverture has just solidified, scrape off small rolls with a spatula. Put it in a cold place. Quarter the pomegranate and remove the seeds. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Turn Charlotte onto a plate, remove foil. Spray Charlotte with the cream, spread pomegranate seeds in the middle. Decorate Charlotte with chocolate rolls
2
Tip: The Charlotte is easier to make with ready-made ladyfingers and a finished, cut-to-size sponge cake base
3
4 hours waiting time