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Strawberry Charlotte

Name: Strawberry Charlotte
Prep time: 3 h 9 min
Total time: 3 h 9 min
Yield: 6 people
Cuisine: French
Ingredients: 150 ml sugar syrup; 1 lime; 10 g vanilla sugar; 30 fingers biscuits; 250 ml Chantilly cream; 500 g strawberries; 1 tablespoon caster sugar

This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.

160 K 4.9/5 (27 reviews)

3 hours 9 min. difficulté

Easy

6.15 €

6 people

7 Ingredients

Last modified on: June 17^th 2012

For 6 people, you will need:

1 150 ml sugar syrup
2 1 lime
3 10 g vanilla sugar
4 30 fingers biscuits
5 250 ml Chantilly cream
6 500 g strawberries
7 1 tablespoon caster sugar (optional)
Total weight: 1,620 grams

Times for this recipe

Preparation: 1 hour 9 min.

Resting: 2 hours

All in all: 3 hours 9 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Place a circle of cooking parchment in the bottom of your charlotte mould to make turning out easier.

Stage 2 - ⌛ 5 min.

Prepare the soaking syrup by mixing 150 ml sugar syrup, the juice of 1 lime and 10 g vanilla sugar. Mix well.

Stage 3 - ⌛ 15 min.

Prepare 500 g strawberries and cut into small pieces.

You can mix these with 1 tablespoon caster sugar, but it is not essential.

Stage 4 - ⌛ 10 min.

Prepare 250 ml Chantilly cream.

Stage 5

Begin assembling the charlotte: soak a biscuit in the syrup...

Stage 6 - ⌛ 10 min.

...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.

Stage 7 - ⌛ 10 min.

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.

Stage 8 - ⌛ 3 min.

Put the first layer of cream in the bottom of the mould.

Stage 9 - ⌛ 5 min.

Cover with a layer of strawberries.

Stage 10 - ⌛ 3 min.

Continue filling with alternating layers to the top of the mould.

Stage 11 - ⌛ 5 min.

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.

Stage 12 - ⌛ 2 hours

Turn out the charlotte at the last minute.

Stage 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.

Keeping: A few days in the fridge, coverted with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	210 RDI=80 %	2,960 RDI=280 %	340 RDI=50 %	9,440 RDI=470 %	39,530 RDI: 470 %
Per 100 g	10 RDI=5 %	180 RDI=20 %	20 RDI=3 %	580 RDI=30 %	2,440 RDI: 30 %
Per person	30 RDI=10 %	490 RDI=50 %	60 RDI=9 %	1,570 RDI=80 %	6,590 RDI: 80 %