The first time I made this recipe was when I wanted a quick dessert without turning on the oven. I had eggs, milk, and a bit of liquid cream in the fridge. I discovered that the mixture can also be poured into small silicone molds, not just in a larger tray, and I liked it because it comes out easily at the end. The dessert resembles a simple charlotte, with two layers, without complications.
Quick Info
Total time: about 3 hours (including cooling)
Effective preparation time: 20-25 minutes
Cooking time: 5-6 minutes on the stove
Servings: 6-8, depending on molds
Difficulty: easy
Recipe type: cold dessert, suitable for any day or meals with guests
Ingredients
250 ml milk (compote juice can also be used)
200 g sugar
250 ml liquid cream
3 whole eggs
1 and a half packets of gelatin (I use Dr. Oetker, one packet has 10 g)
vaniilla essence
rum essence
2 tablespoons cocoa
Preparation method
1. Prepare the gelatin first: put it in a small bowl, with a little cold water, just enough to cover it, and set it aside to hydrate.
2. In a bowl, beat the whole eggs with the sugar with a whisk, just enough to combine well. No need to froth.
3. Add the cold milk over the egg mixture and mix.
4. Place the mixture in a small saucepan over low heat. Constantly stir with a whisk, without leaving it unattended, to prevent it from sticking. Keep it on the heat just until the first bubbles start to appear – it should not be boiled hard, otherwise the eggs will coagulate.
5. When it starts to simmer gently, remove the saucepan from the heat and let it cool for a few minutes.
6. In the meantime, dissolve the hydrated gelatin, either directly in the warm mixture (make sure it’s warm, not hot), or over a steam bath if necessary. Mix until fully incorporated.
7. Allow the mixture to cool completely at room temperature.
8. While the cream is cooling, whip the liquid cream until it thickens.
9. When the egg and milk base has completely cooled, gently fold in the whipped cream, using light movements to keep it fluffy.
10. Divide the mixture into two equal parts in two bowls.
11. In the first part, add a few drops of vanilla essence, mix gently.
12. In the other part, add rum essence and the two tablespoons of cocoa. Mix well to avoid cocoa lumps.
13. If using a large tray, line it with plastic wrap. If using small silicone molds, spray them with cold water beforehand.
14. First pour the vanilla mixture, then cover it with the cocoa mixture.
15. Refrigerate the dessert for at least 2 hours until it sets well.
16. To remove the dessert from small silicone molds, hold them in warm water for a minute, then carefully invert onto a plate.
17. I can decorate at the end, but often I leave it simple.
Why I make this recipe often
It’s one of the dessert options I make when I want something cold, no baking, and with ingredients I already have. It’s quick to make, doesn’t require special equipment, and can be easily adapted to what you have at home. It cuts well, comes out easily from molds, and keeps well in the fridge.
Tips and variations
Tips
Use a saucepan with a thicker bottom for boiling the egg mixture to prevent sticking.
Don’t let the cream boil hard, otherwise it will separate or taste like boiled egg.
Gelatin dissolves well only if the base is not too hot. Check with your finger, it should be warm but bearable.
Substitutions
Instead of milk, you can use compote juice if you want a fruitier taste.
Liquid cream can be replaced with whipping cream, but not with plant-based cream (the taste changes).
Variations
For a fruit charlotte, add pieces of fresh or canned fruit to the mixture after adding the gelatin.
It can be assembled in individual glasses or cups.
It can easily be turned into a cake if poured into a round mold and decorated at the end.
Serving ideas
You can serve it plain or with a fruit sauce on top.
It goes well with a little extra whipped cream or fresh fruit.
Frequently asked questions
1. Can I use only vanilla or only cocoa for both layers?
Yes, you can make the dessert with just vanilla or just cocoa if you don’t want layering.
2. What do I do if I don’t have silicone molds?
Use a small tray lined with plastic wrap to easily remove the dessert.
3. Will the dessert turn out if I use only 1 packet of gelatin?
It will be softer and will not set as firmly, but it can be done. If you want it to hold well when portioned, stick to 1 and a half packets.
4. Can I add fresh or canned fruit?
Yes, but add them after the mixture has reached room temperature and before pouring into molds.
5. Can it be made vegan?
No, because the base is made from eggs and cream, there is no vegan version that maintains the original texture.
Nutritional values
Estimation for one serving (out of 8): approximately 220-250 kcal
Protein: 5-6 g
Carbohydrates: 24-27 g (depending on sugar and milk)
Fats: 12-14 g
Values are approximate, may vary depending on the type of cream or if you use compote juice.
Storage and reheating
The dessert keeps well in the fridge, covered, for 2-3 days. Freezing is not recommended. It is served cold, does not need reheating. If left uncovered for too long, it may dry out on the surface.
The recipe remains just as good after a day in the fridge; the texture stays smooth.
Quick Info
Total time: about 3 hours (including cooling)
Effective preparation time: 20-25 minutes
Cooking time: 5-6 minutes on the stove
Servings: 6-8, depending on molds
Difficulty: easy
Recipe type: cold dessert, suitable for any day or meals with guests
Ingredients
250 ml milk (compote juice can also be used)
200 g sugar
250 ml liquid cream
3 whole eggs
1 and a half packets of gelatin (I use Dr. Oetker, one packet has 10 g)
vaniilla essence
rum essence
2 tablespoons cocoa
Preparation method
1. Prepare the gelatin first: put it in a small bowl, with a little cold water, just enough to cover it, and set it aside to hydrate.
2. In a bowl, beat the whole eggs with the sugar with a whisk, just enough to combine well. No need to froth.
3. Add the cold milk over the egg mixture and mix.
4. Place the mixture in a small saucepan over low heat. Constantly stir with a whisk, without leaving it unattended, to prevent it from sticking. Keep it on the heat just until the first bubbles start to appear – it should not be boiled hard, otherwise the eggs will coagulate.
5. When it starts to simmer gently, remove the saucepan from the heat and let it cool for a few minutes.
6. In the meantime, dissolve the hydrated gelatin, either directly in the warm mixture (make sure it’s warm, not hot), or over a steam bath if necessary. Mix until fully incorporated.
7. Allow the mixture to cool completely at room temperature.
8. While the cream is cooling, whip the liquid cream until it thickens.
9. When the egg and milk base has completely cooled, gently fold in the whipped cream, using light movements to keep it fluffy.
10. Divide the mixture into two equal parts in two bowls.
11. In the first part, add a few drops of vanilla essence, mix gently.
12. In the other part, add rum essence and the two tablespoons of cocoa. Mix well to avoid cocoa lumps.
13. If using a large tray, line it with plastic wrap. If using small silicone molds, spray them with cold water beforehand.
14. First pour the vanilla mixture, then cover it with the cocoa mixture.
15. Refrigerate the dessert for at least 2 hours until it sets well.
16. To remove the dessert from small silicone molds, hold them in warm water for a minute, then carefully invert onto a plate.
17. I can decorate at the end, but often I leave it simple.
Why I make this recipe often
It’s one of the dessert options I make when I want something cold, no baking, and with ingredients I already have. It’s quick to make, doesn’t require special equipment, and can be easily adapted to what you have at home. It cuts well, comes out easily from molds, and keeps well in the fridge.
Tips and variations
Tips
Use a saucepan with a thicker bottom for boiling the egg mixture to prevent sticking.
Don’t let the cream boil hard, otherwise it will separate or taste like boiled egg.
Gelatin dissolves well only if the base is not too hot. Check with your finger, it should be warm but bearable.
Substitutions
Instead of milk, you can use compote juice if you want a fruitier taste.
Liquid cream can be replaced with whipping cream, but not with plant-based cream (the taste changes).
Variations
For a fruit charlotte, add pieces of fresh or canned fruit to the mixture after adding the gelatin.
It can be assembled in individual glasses or cups.
It can easily be turned into a cake if poured into a round mold and decorated at the end.
Serving ideas
You can serve it plain or with a fruit sauce on top.
It goes well with a little extra whipped cream or fresh fruit.
Frequently asked questions
1. Can I use only vanilla or only cocoa for both layers?
Yes, you can make the dessert with just vanilla or just cocoa if you don’t want layering.
2. What do I do if I don’t have silicone molds?
Use a small tray lined with plastic wrap to easily remove the dessert.
3. Will the dessert turn out if I use only 1 packet of gelatin?
It will be softer and will not set as firmly, but it can be done. If you want it to hold well when portioned, stick to 1 and a half packets.
4. Can I add fresh or canned fruit?
Yes, but add them after the mixture has reached room temperature and before pouring into molds.
5. Can it be made vegan?
No, because the base is made from eggs and cream, there is no vegan version that maintains the original texture.
Nutritional values
Estimation for one serving (out of 8): approximately 220-250 kcal
Protein: 5-6 g
Carbohydrates: 24-27 g (depending on sugar and milk)
Fats: 12-14 g
Values are approximate, may vary depending on the type of cream or if you use compote juice.
Storage and reheating
The dessert keeps well in the fridge, covered, for 2-3 days. Freezing is not recommended. It is served cold, does not need reheating. If left uncovered for too long, it may dry out on the surface.
The recipe remains just as good after a day in the fridge; the texture stays smooth.