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Red Berry Charlotte with Olive Oil and Honey broa cakes

Desserts A- A+

Preparation Time: LENGTHY
Serves: 4

For the Cakes:

  • 5 Eggs
  • 150ml Honey
  • 250ml Gallo First Crop 2017-2018
  • 20ml Brandy
  • 500g Flour
  • 5g Cinnamon
  • 5g Ground Fennel
  • 1 tbsp cornstarch

For the Charlotte:

  • 250ml Whipping Cream
  • 50ml Gallo Rosé Balsamic Vinegar
  • 100g Frozen Red Berries
  • 4 Gelatin sheets
  • 100g Sugar
  • 20g Fresh Blackcurrants
  • 20g Fresh Raspberries
  • 20g Blueberries
  • 10g Fresh Gooseberries

For the Broa Cakes:
Mix all the ingredients until you get a smooth dough.
Shape the bread rolls and place them on a tray lined with baking paper.
Bake in the oven for 15 minutes at 180ºc.

For the Charlotte:
Soak the gelatin sheets in cold water until they hydrate.
Place the red berries in a pan and place over heat, together with the sugar.
Add the gelatin sheets, drained.
Let simmer for 5m.
Blend well and cool.
Beat the cream and add to the mixture above, together with the Gallo Rosé Balsamic Vinegar.
Assemble the charlotte with the help of a ring.
Place the broa cakes around the charlotte and add the mixture.
Refrigerate for 2h.
Decorate using the red berries.

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