A Charlotte de Leite Condensado é uma sobremesa elegante e surpreendentemente simples, perfeita para ocasiões especiais. Com as suas camadas distintas de creme de baunilha e chocolate, envolvidas por uma coroa de palitos La Reine e finalizada com um toque de leite condensado cozido, esta sobremesa é um deleite visual e de paladar. A sua textura suave e cremosa contrasta na perfeição com os biscoitos, oferecendo uma experiência rica e memorável a cada colherada.

Ingredientes (4 Pessoas)

  • 6 folhas de gelatina incolor
  • 400 ml de natas
  • 200 ml de leite condensado
  • 1 colher de café de aroma de baunilha
  • 1 colher de sopa de cacau em pó
  • 200 gr de palitos La Reine
  • 100 ml de leite condensado cozido
  • rolinhos de chocolate

Preparação

  1. Forre uma forma retangular com papel vegetal.
  2. Coloque as folhas de gelatina de molho em água fria.
  3. Bata firmemente as natas e envolva os 200 ml de leite condensado.
  4. Retire 3 colheres de sopa deste preparado e junte as folhas de gelatina escorridas.
  5. Leve ao lume em banho-maria, mexendo até derreter.
  6. Retire e junte ao restante preparado, envolvendo delicadamente.
  7. Divida em duas partes iguais o preparado e envolva numa o aroma de baunilha e na outra o cacau em pó.
  8. Reserve.
  9. Corte os palitos La Reine à medida da forma, reservando as pontas.
  10. Coloque-os encostados às paredes da forma e preencha com o preparado de chocolate e metade das aparas reservadas.
  11. Leve ao congelador até ficar um pouco firme.
  12. Retire e disponha o creme de baunilha por cima e as restantes aparas de palitos.
  13. Leve ao congelador até solidificar por completo.
  14. Desenforme e sirva regado com o leite condensado cozido bem mexido.
  15. Decore com rolinhos de chocolate.

Ready to impress with a dessert that’s as delightful to look at as it is to eat? Here’s the English version for you.

Condensed Milk Charlotte

A stunning no-bake dessert, this Condensed Milk Charlotte is a beautiful example of how simple ingredients can be transformed into something truly special. This type of moulded dessert, traditionally lined with biscuits or cake, has variations all over the world, from the fruity Russian Sharlotka to the citrusy Mexican Carlota de Limón. This Portuguese version celebrates the rich, sweet flavour of condensed milk, creating a creamy, dual-flavoured mousse that’s both light and indulgent.

The beauty of a charlotte cake lies in its presentation; the ladyfinger shell creates an elegant dessert that looks far more complicated to make than it actually is. The key is to ensure your cream filling is set properly. Using gelatine provides stability, giving you those clean, beautiful layers of vanilla and chocolate. The final drizzle of doce de leite (cooked condensed milk) adds a wonderful caramel note that ties all the flavours together.

For a different take, you could infuse the vanilla cream with other flavours like lemon or orange zest for a citrusy lift. You could also soak the ladyfingers in a splash of coffee or a liqueur like amaretto to add another layer of complexity. If you don’t have cooked condensed milk, a simple caramel sauce would also be a delicious topping.

Ingredients (Serves 4)

  • 6 gelatine leaves
  • 400ml double cream
  • 200ml sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 200g ladyfingers (boudoir biscuits)
  • 100ml cooked condensed milk (dulce de leche)
  • Chocolate curls, to decorate

Method

  1. Line a rectangular loaf tin with baking paper.
  2. Place the gelatine leaves in a bowl of cold water to soften.
  3. In a large bowl, whip the double cream until it holds stiff peaks, then gently fold in the 200ml of condensed milk.
  4. Take 3 tablespoons of this cream mixture and place it in a small, heatproof bowl. Squeeze the excess water from the softened gelatine leaves and add them to the bowl.
  5. Place the bowl over a saucepan of simmering water (a bain-marie) and stir until the gelatine has completely dissolved.
  6. Remove from the heat and gently fold the gelatine mixture back into the rest of the cream until fully incorporated.
  7. Divide the cream mixture equally between two bowls. In one bowl, stir in the vanilla extract, and in the other, fold in the cocoa powder.
  8. Set aside.
  9. Trim the ladyfingers to fit the height of your tin, setting the offcuts aside.
  10. Stand the trimmed ladyfingers upright around the inside walls of the tin. Fill the centre with the chocolate cream mixture, and scatter half of the ladyfinger offcuts on top.
  11. Place in the freezer until slightly firm.
  12. Remove from the freezer and carefully pour the vanilla cream mixture on top, followed by the remaining ladyfinger offcuts.
  13. Return to the freezer until completely solid.
  14. To serve, carefully remove the charlotte from the tin. Drizzle with the well-stirred cooked condensed milk and decorate with chocolate curls.