2636—Charlotte Renaissance

Line the bottom of the mould with a round piece of white paper, and the sides with rectangles of No. 2376, Pâte à Génoise Fine, glazed white and pink. Set the glazed sides of the rectangles against the mould.

Fill the mould, thus lined, with a vanilla-flavoured Bavarois preparation, combined with raw peeled and sliced apricots and peaches, pine-apple cut into dice, and wild strawberries, all these fruits having been previously macerated in Kirsch. Let the preparation set in the cool or on ice.

When the Charlotte is turned out, remove the round piece of paper, and in its place lay a slice of pine-apple, cut from the thickest part of the fruit and decorated with candied fruit.