Coffee and Chicory Charlotte with Brown Sugar Caramel Sauce Recipe
Coffee and Chicory Charlotte with Brown Sugar Caramel Sauce
Flavors of Nord-Pas-de-Calais
Total time: more than 2 hours

Prep. time: 20 minutes
Refrigeration time: 15 minutes + 2 hours
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

Serve the charlotte sprinkled with brown sugar and flambéed with the Holland gin. On the side, serve a caramel sauce made with brown sugar and a little water. You can decorate the charlotte as desired (before flambéing it) with whipped cream, coffee beans, etc.

- 150 g (3/4 cup) sugar
- 12 ladyfinger biscuits
- 150 ml (10 tbsp.) Holland gin
- 150 g (5 oz.) brown sugar
- 250 ml (1 cup) milk
- 3 eggs
- 250 g (1 cup) whipping cream
- 3 sheets of gelatin, or 1 1/2 packets
- 150 ml (10 tbsp.) water
- 2 tbsp. liquid Chicory
- 1 1/2 tbsp. Coffee extract
  1. Make a crème anglaise with the 3 eggs and 125 g sugar: whisk until light and pale, blend in the hot milk, mix well and return to the heat, stirring constantly until the mixture thickens; do not allow it to boil; 
  2. soften the 3 sheets of gelatin in cold water; blend them into the crème anglaise; pour the mixture into two bowls, equally divided. To one, add the coffee; to the other, the chicory. Cool, stirring occasionally. 
  3. Whip the cream and fold half into each mixture. 


  1. Make the syrup by heating together 25 g sugar, 100 ml water and 1 tbsp. Holland gin; 
  2. line the sides of the mold with the ladyfinger biscuits, rounded side out, after first dipping them into the syrup; 
  3. pour in the chicory bavarian cream. Refrigerate for 15 minutes until it thickens, then pour on the coffee Bavarian cream. Cover and refrigerate at least 2 hours longer; 
  4. turn the charlotte out onto a fairly deep serving dish. 
  5. flambé with Holland gin and serve the brown sugar sauce on the side (see note above).

A recipe from Denise Legleye, chef of the Auberge de la Garenne in Marq, Baroeul

More recipe ideas

Photo: Adaptation by MSCOMM / ID 61103263 / Tetiana Chugunova

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up