2629—Charlotte à l’Arlequine

Line the bottom of a Charlotte mould with a round piece of paper, and garnish the sides with upright pieces of No. 2376, Pâte à Génoise Fine, glazed white, pink and pale-green; alternating the colours and pressing the uprights snugly one against the other. Meanwhile, take some strawberry, chocolate, pistachio and apricot Bavarois preparations, and let them set in flawn-rings, lying on pieces of oiled paper.

Cut the Bavarois preparations into large dice, and mix them with an ordinary, and somewhat liquid, cream Bavarois preparation. Pour the whole into the mould, and leave to cool. When about to serve, turn out the Charlotte; remove the piece of paper and replace it by a thin No. 2376, Pâte à Génoise Fine top, glazed with “fondant” and decorated with candied fruit.