Prep. time: 20 minutes
Cooking time: A few minutes
Cooling time: 3 hours
Depending on your preference, you can use the mirabelles either:
- fresh, just halved and pitted
- as a cooked fruit compote, blended into the mixture
Set aside a few sautéed mirabelles to to decorate the top of the charlotte.
- Soften the gelatin sheets in a bowl of cold water.
- Heat the milk in a saucepan. Split the vanilla bean and infuse the two halves in the milk.
- In a bowl, whisk the egg yolks and sugar until pale and light. Gradually whisk in the hot milk, then transfer the mixture back to the saucepan and cook, stirring constantly.
- When the mixture has thickened enough to coat a wooden spoon, remove the vanilla bean and take the pan off the heat. Add the drained squeezed gelatin sheets and stir to dissolve them in the hot mixture.
- Whip the cream. When the milk-egg mixture has cooled (but is still liquid), fold in the whipped cream and mirabelles, either raw or in compote, depending on your preference..
- Dip each of the ladyfingers briefly in a light sugar syrup (equal parts sugar and water), and arrange them around the inside of the charlotte mold. Pour in the mirabelle mixture.
- Cover with more ladyfingers - these will form the base once the charlotte is inverted and turned out.
Chill in the refrigerator for at least 3 hours before turning out.
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