Pain d’Epice-Charlotte with Diplomat Cream

Pain d’epice: Bake the dough in a 22-24cm pie dish (quiche dish). Baking time increases to 60-65 min, cool Pain d’epice.

Prepare: Mix candied fruit with the liquid, marinate with the lid closed for a few hours or overnight. Oil soufflé dish, spread with plastic wrap. Cut pain d’epice into rectangles, cut into approx.

1/2 cm thick slices, place brick-like on edge of mold.

Cream: Beat egg yolks and sugar with whisks of hand mixer until pale in color. Bring milk and vanilla bean to a boil, stirring to form egg mixture. Pour back through strainer into skillet, whisking throughout until boiling, pull skillet from heat. Add gelatin, stir until dissolved. Set creme to cool until slightly firm at edges, whisk repeatedly, folding in whipped cream and candied fruit with liquid accurately. Pour crem into prepared mold, set in refrigerator with lid closed for 4-5 hours.

Serve: Turn out onto a platter, remove foil, garnish.

Hints: – Pain d’epice is available at larger grocery and health food stores.

– Angelique are candied leaf stalks of angelica. They are available as whole stems or cut into small pieces at bakeries, pastry shops, general stores and health food stores.

Tips: – Bake pain d’epice the day before, then it can be better

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