Burnt Almond Charlotte

Ingredients

• 1.5 tablespoons Gelatine (Granulated gelatine)
• 0.5 cup Cold water
• 0.75 cup Milk (Scalded)
• 0.5 cup Sugar
• 0.5 cup Sugar, caramelized
• 0.75 cup Blanched and finely chopped almonds
• 1 teaspoon Vanilla extract
• 3.5 cups Heavy cream
• 6 Ladyfingers

Instructions

1. 1Sprinkle the gelatine over the cold water in a small bowl. Let it stand for 5 minutes to soften.
2. 2Place 1/2 cup sugar in a heavy-bottomed saucepan over medium heat. Cook, without stirring, until the sugar melts and turns a deep amber color. Remove from heat and carefully pour in 1/4 cup of the scalded milk (it will splatter). Stir until the caramel is dissolved and smooth. Set aside to cool slightly.
3. 3Add the softened gelatine to the remaining scalded milk (1/2 cup) and stir until completely dissolved.
4. 4Stir in the remaining 1/2 cup sugar and the caramelized sugar mixture. Add the chopped almonds and vanilla extract. Mix well.
5. 5In a large bowl, whip the heavy cream until stiff peaks form.
6. 6Gently fold the whipped cream into the almond-gelatine mixture until just combined. Be careful not to overmix.
7. 7Line the bottom and sides of a charlotte mold or springform pan with ladyfingers. Pour the cream mixture into the lined mold. Cover and refrigerate for at least 4 hours, or preferably overnight, to set.
8. 8To serve, unmold the charlotte onto a serving plate. Garnish with additional almonds or whipped cream, if desired.