Royale (not with cheese)
See below on pictures 4 and 5 the amazing classic Charlotte Royale. We start by making a Swiss Roll with a red fruit Jelly. On a round bowl we cover the surface with thin slices (about 1 inch or less) of the Roll. The bowl is then filled with a frozen dessert (cooled before the freezing process), we used here a Raspberry Mousse. We finish the top with more pieces of the Swiss Roll. After the filling freezes we will be able to turn the bowl upside down and finish this incredible sweet.
On picture 6 we have a passionfruit charlotte. In this one we also used a spongecake as basis but in this case we pile 2.5 inches wide strips of the cake and then cut it vertically to create the vertical pattern seen on the picture.
On the first post about Frozen Desserts we mentioned making some Vanilla Ice Cream, here you can see the finished product.
On picture 1 we have the finished custard mix cooled only requiring the final freezing on the ice cream machine. When the machine churns air is incorporated into the Ice Cream but be sure not to over churn it may get too thick and hard to handle.