Charlotte Royale
This dessert contains currants rich in vitamin C. The eggs supply the body with high-quality protein and the fat-soluble vitamins A and D. We need vitamin A to be able to see in the dark, and vitamin D supports strong teeth.
If you use grape juice for the mousse, you can prepare the cream with 1.5 oz. less sugar, because the juice is much sweeter than champagne or sparkling wine.
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 333 mg | (8 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 316 mg |
Ingredients
- Ingredients
- 7 eggs
- salt
- 6 ozs sugar (plus more for sprinkling)
- 3 ozs Pastry flour
- 1 oz cornstarch
- 7 ozs Red currant jelly
- 4 sheets gelatin
- 1 cup Soy creamer
- ½ tsp Carob
- ½ cup Champagne (or sparkling grape juice)
- 1 lb Red Currants
- mint (for garnish)
Preparation steps
Separate 4 eggs and beat egg whites with 3 tablespoons water and a pinch of salt until very stiff. Gradually sprinkle in 1/2 cup sugar and continue to beat until sugar dissolves.
Stir 4 egg yolks briefly and mix with flour and cornstarch. Gently fold in egg whites.
Spread mixture on a parchment-lined baking sheet 11 x 14 inches. Bake at 400°F on the second shelf from the bottom for 11-12 minutes.
Sprinkle a kitchen towel with sugar. Remove baking sheet from oven and immediately invert onto the kitchen towel. Peel off parchment paper carefully.
Spread jelly evenly on hot cake. Firmly roll up cake with the towel into a sponge roll and let cool.
Meanwhile soak gelatin in cold water.
Beat soy creamer with carob bean gum until stiff.
Separate whites and yolks of remaining 3 eggs (save yolks for another use). Mix yolks, remaining sugar and champagne in a metal bowl placed over a simmering pot of water. Mix with whisk attachments of a hand mixer for about 10 minutes until thick. Dissolve gelatin by stirring into the hot mixture.
Remove bowl from hot water bath and set over an ice water bath. Cool mixture over ice water bath while beating with the hand mixer. Mix soy creamer mixture into cooled mousse mixture. Allow mousse to thicken in the refrigerator for about 10 minutes.
Meanwhile rinse currants, strip berries from stems with a fork and drain well on paper towels. Mix 1-1/2 cups of currants into the mousse.
Cut sponge roll into 24 slices. Layer 6 dessert glasses with 3 slices of sponge cake each and spread mousse on top. Cool for about 2 hours. Before serving, garnish with remaining currants and mint leaves.