CHAROTTE RUSSE Recipe Preparation Method
Ingredients
Jelly 20gms
Swiss roll 10pts
Bavarion cream 200gms
Preparation Method for Charotte Russe
- Prepare jelly pour in a mould and keep it for setting.
- Dip the swiss roll pieces in the liquid jelly and arrange along the sides and bottom of the mould.
- Coat with jam and fill in the filling.
- Pour in the set bavarion cream & keep for setting.
- When set ”D” mould by immercing in little hot setting.
