- 6 egg whites
- 3 g salt
- Vanilla sugar
- Water
- Fresh mint
- 150 g caster sugar
- 50 g Gervoise or brown sugar
- Prepare vanilla custard (*), finely chop the fresh mint, and stir it into the custard.
- Beat the egg whites until stiff peaks form, adding the salt, caster sugar, and vanilla sugar.
- Make a golden caramel using the water and Gervoise (or brown sugar).
- Coat a charlotte mold with the caramel, then cool it under cold running water. Pour the whipped egg whites into the mold.
- Bake in a bain-marie at 170°C. When golden, test doneness with a knife blade—it should come out clean.
- Pour the mint custard into a serving dish. Unmold the cake on top, or unmold first and surround with the custard.
A signature creation by Chef Hubert, this light, elegant dessert showcases expert technique for flawless results every time.
