Champagne - Cookery recipe
Ambonnagéen with Pink Biscuits
Recipe by chef Jean-Claude Pelletier
4 hard egg yolks, 150g sugar, 250g butter, 2cl Marc de Champagne brandy, 2 strips of gelatine, 5cl milk, 1 good spoonful of homemade beetroot juice or half a teaspoon of carmin colouring, 15 pink biscuits de Reims.
Syrup: 1 spoonful of sugar and 10cl water, 2cl marc de champagne.
Custard: 75cl milk, 4 egg yolks, 50g sugar, 1 vanilla pod.
Prepare the sugar syrup flavoured with Marc de Champagne brandy. Quickly dip the biscuits in the syrup, then layer the sides and bottom of a charlotte mould with the biscuits.
Mash the hard egg yolk with a fork, then add sugar and the champagne brandy, mixing well. Whisk the mixture with a food-mixer until smooth. Add the softened butter and continue to whisk.
Heat the milk and melt the gelatine strips in it. Add the colouring, mix well and gradually add the cream liquid to the butter, stirring all the time.
Pour this cream mixture into the mould layered with biscuits, and leave to cool for 3-4 hours.
Make the custard in the traditional way and place in the fridge.
Turn the cake out of the mould on to a plate and serve with the custard.
Recipe from the book "Meilleures recettes de Champagne" (The best recipes from Champagne) by Martine Nouet, published by Editions Ouest France