Strawberry Charlotte

Step by step recipe:

  1. 3 min.Strawberry Charlotte : Photo of step #1
    Place a circle of cooking parchment in the bottom of your charlotte mould to make turning out easier.
  2. 5 min.Strawberry Charlotte : Photo of step #2
    Prepare the soaking syrup by mixing 150 ml Sugar syrup, the juice of 1 lime and 10 g Vanilla sugar. Mix well.
  3. 15 min.Strawberry Charlotte : Photo of step #3
    Prepare 500 g strawberries and cut into small pieces.

    You can mix these with 1 tablespoon caster sugar, but it is not essential.
  4. 10 min.Strawberry Charlotte : Photo of step #4
    Prepare 250 ml Chantilly cream.
  5. Strawberry Charlotte : Photo of step #5
    Begin assembling the charlotte: soak a biscuit in the syrup...
  6. 10 min.Strawberry Charlotte : Photo of step #6
    ...and place on the paper in the bottom of the mould.

    Use as many biscuits as you need to form what will become the "top" of the charlotte.

    The biscuits should sit tightly against each other (press them into place if necessary). The bottom of the mould should no longer be visible. Fill in any gaps with small pieces of soaked biscuit.
  7. 10 min.Strawberry Charlotte : Photo of step #7
    Then arrange biscuits vertically up the sides, soaked as before, to form the sides of the charlotte.

    The sides of the mould should be completely covered with a tightly packed layer of biscuits.
  8. 3 min.Strawberry Charlotte : Photo of step #8
    Put the first layer of cream in the bottom of the mould.
  9. 5 min.Strawberry Charlotte : Photo of step #9
    Cover with a layer of strawberries.
  10. 3 min.Strawberry Charlotte : Photo of step #10
    Continue filling with alternating layers to the top of the mould.
  11. 5 min.Strawberry Charlotte : Photo of step #11
    Finish with a final layer of biscuits. It is fine to leave the top rounded (more than in the photo), as the charlotte will compact as it stands

    cover with stretch plastic film and put in the fridge for at least 2 hours.

    Make a coulis with any left-over strwaberries and keep this in the fridge, also covered with plastic film.
  12. 2 hoursStrawberry Charlotte : Photo of step #12
    Turn out the charlotte at the last minute.
  13. Strawberry Charlotte : Photo of step #13
    Server portions surrounded by strawberry coulis or real custard (crème anglaise).

Remarks:

If you intend making your charlotte a day or two in advance, I advise you to add a sheet of gelatin to the whipped cream which will help it keep better.

You can add a tablespoon of rum to the syrup or make it with brown, rather than white sugar - it's simply a matter of taste.

And to drink?

A dessert wine, such as a Sauternes or Tokay.

Source:

Home made

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