Ravneet Gill’s Charlotte Royale

Method

Step 1
Preheat the oven to 220°C/200°C fan/425°F/Gas 7.

Step 2
To make the bavarois custard base, soak the gelatine sheets in cold water.

Step 3
In a medium sized glass bowl, whisk together the egg yolks and caster sugar.

Step 4
In a medium saucepan, heat the coconut milk until just below boiling. Whisking continuously, pour the hotel coconut milk over the egg yolk and sugar mixture and combine.

Step 5
Return the mixture to the pan and heat gently, whisking continuously, until the custard is thickened and coats the back of a spoon.

Step 6
Squeeze the water out of the softened gelatine leaves, then add the gelatine to the coconut custard and stir to dissolve. Remove from the heat and set aside to cool.

Step 7
Once cooled, whisk the double cream to stiff peaks, then fold through the cooled coconut custard.

Step 8
To make the sponge, in a stand mixer fitted with a whisk attachment, whisk the eggs and sugar together until pale, thick and doubled in size. Add the lime zest, lime juice, oil and green food colouring, then fold gently to combine.

Step 9
Sieve the flour over the mixture and gently fold in.

Step 10
Transfer the batter to the lined baking tin and bake for 12-15 minutes.

Step 11
Once baked, remove from the oven and flip the sponge out onto a clean piece of baking parchment. Starting with one of the shortest sides, roll the sponge up tightly and leave to cool in the curled up position, using the baking parchment to help you if needed.

Step 12
To make the mango curd, in a saucepan whisk together the mango puree, sugar, cornflour, whole egg and egg yolk. Heat over a medium heat until the sugar has dissolved, and the mixture has thickened slightly. Gradually add the cubes of butter, whisking until each once has melted. Continue until all the butter has been incorporated, being careful not to bring the mixture to a boil.

Step 13
Continue to heat gently, whisking continuously until the mixture is thick and glossy. Pour into a shallow container and set aside to chill.

Step 14
Once the sponge and the mango curd have cooled, gently unroll the cooled sponge and spread an even layer of chilled mango curd over the top. Reroll the sponge, and place in the fridge to chill for 10 minutes to secure the roll.

Step 15
Once chilled, cut the rolled sponge into discs about 1cm thick. Use the discs to cover the entire inside of the cling film lined bowl, pushing them together to ensure there are no gaps.

Step 16
Pour the bavarois into the sponge lined bowl, leaving a 2cm gap at the top of the bowl. Transfer to the freezer for 15 minutes.

Step 17
Remove from the freezer and place the remaining discs of sponge over the bavarois, using any trimmings if necessary and cutting the pieces so that they fit together snuggly with no gaps. Continue to chill in the freezer for a minimum of 30 minutes.

Step 18
To make the lime Swiss meringue, mix the ingredients together in a medium heatproof bowl. Heat the mixture in the microwave in 15 second increments until the mixture has reached 65°C/149°F.

Step 19
Once at 65°C/149°F, transfer to a stand mixer fitted with a whisk attachment, then whisk on full power until pale, fluffy, and cooled.

Step 20
Transfer the meringue to a piping bag fitted with a star nozzle.

Step 21
To finish, turn the chilled charlotte royale out onto a cake stand and remove the bowl and clingfilm. Pipe rosettes of Swiss meringue around the base of the royale, then carefully blowtorch the meringue to a light, golden brown.