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Before starting this Pink Charlotte with Lychees recipe, make sure you have organised all the necessary ingredients.
Drain the lychees and set aside. Steep the pink biscuits in the lychees syrup...
...and use the biscuits to line the inside of a stainless steel ring (Ø 24cm), which has been lined with acetate film cut to a height of 6cm. You can replace the acetate film with aluminium foil or baking parchment.
Take the génoise cake prepared beforehand (on a base of 4 eggs, with a few drops of red colouring and a few drops of rose flavouring). Cut it in half crosswise. Reserve one half.
Cut out one half to the same diameter as the stainless steel ring (make sure to deduct the pink biscuits from the diameter size).
Discard the sponge cake excess.
Place the génoise disk at the bottom of the ring. This will be the base of the charlotte.
Steep the génoise with lychee syrup.
For the lychee bavarois: Steep the gelatine sheets in cold water.
Process the lychees in a small food mixer or a blender. Note: Reserve a whole lychee for the finish.
When the lychees are finely mixed...
... pass the preparation through a fine sieve.
Press firmly with a small ladle to extract as much juice as possible.
In a saucepan, weigh 400 grams of lychee juice.
Combine with castor sugar and heat. Bring to a gentle boil until the sugar has dissolved completely.
When the gelatine sheets are soft, drain to extract as much water as possible...
...and add to the warm juice.
Combine with a whisk until the gelatine has dissolved completely.
Pour the jelly juice into a tray with rolled edges. Leave at room temperature to cool down quickly.
When the juice is cold (it should not turn into jelly), transfer into a mixing bowl.
Incorporate the whipped cream using a whisk...
...to obtain a smooth consistency, without lumps.
Add the grated coconut last. Combine well.
Pour the preparation into the cake ring...
... up to the rim.
Let set in the fridge for at least 2 hours. If you are making this recipe in advance, it is preferable to refrigerate overnight.
When the bavarois has jellified, remove the cake ring, sliding it upwards.
Gently remove the acetate sheet.
Reserve in the fridge.
From the other half of the génoise, grate the inside with a fork to create a 'crumbly' texture.
Cover the surface of the charlotte with the crumbs.
Coat the whole lychee with red glaze (combined with a tablespoon of water and melted in the microwave beforehand).
Arrange on top of the charlotte, in the centre. This delicious dessert should be served very cold.
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