Prepare a Vanilla Custard (*), chop the fresh mint, add to the cream.
Beat the egg whites (tight) with the salt (3 g), the caster sugar and the vanilla sugar,
Make a golden caramel with the water and the Gervoise (or brown sugar),
Line a charlotte mold with this caramel, cool under cold water, pour the beaten egg whites into the mold.
Bake in a bain-marie in the oven at th 170° C, when the cake is golden, check the cooking by pushing the blade of a knife into the cake, it should come out clean.
In a round dish pour the mint custard, unmold by turning the cake over, or unmold first and surround with the mint custard.
A creation of Chef Hubert
