ingredients

3 sheets of gelatin
10 cl of liquid cream
1 can of chestnut cream
6small meringues
24 cubs marshmallow Cémoi

Equipment

4 individual charlotte molds

Steps

Step 1

Soak the gelatin sheets in cold water to soften them.

2nd step

Heat the liquid cream over low heat.
Add spilled gelatin leaves between the palms of the hands.
Mix and add the chestnut cream.

Step 3

Line 4 individual charlotte molds with food film.

Step 4

Pour in the mixture and push in small pieces of crumbled meringue.

Step 5

Cover with cling film and reserve 4 hours in the refrigerator.

Step 6

Unmould the charlottes on plates and line the edges of PETITS OURSONS GUIMAUVE by keeping them in the charlotte with a little chestnut cream.