Strawberry Charlotte
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.
122K 27 4.9
Last modified on: June 17th 2012
Keywords for this recipe:CharlotteBiscuitsStrawberryChantilly creamCoulisFor 6 people, you will need:
- 1
150 ml Sugar syrup - 2
1 lime - 3
10 g Vanilla sugar - 4
30 Finger biscuits - 5
250 ml Chantilly cream - 6
500 g strawberries - 7
1 tablespoon caster sugar (optional) - Total weight: 1,635 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 1 hour 9 min. | 2 hours | 3 hours 9 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,616 Kcal or 6,766 Kj | 50 gr | 421 gr | 104 gr |
| 81 % | 19 % | 40 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 99 Kcal or 414 Kj | 3 gr | 26 gr | 6 gr |
| 5 % | 1 % | 2 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 269 Kcal or 1,126 Kj | 8 gr | 70 gr | 17 gr |
| 13 % | 3 % | 7 % | 3 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Strawberries: You can check-out other recipes which use it, like for example: Strawberry and kiwi fruit salad, Strawberry sorbet, Strawberry tart, Clear strawberry juice, Strawberry brunoise in a dessert-wine sabayon, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Quick Strawberry Millefeuille, Peach and blackcurrant sundae, Rum babas, Saint Honoré cake, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Individual charlottes with morello cherries, Baked Alaska, Pistachio tiramisu, How to glaze a tart , ... All |
 | Finger biscuits: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Pistachio tiramisu, Pear charlotte, New tiramisu, Individual charlottes with morello cherries, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.316K4.0 1 hour 11 min. February 21th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.310K5 50 min. July 30th 2021
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.425K 44.3 23 min. February 21th 2011
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.235K4.3 1 hour 34 min. December 31th 2013
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).111K 24.1 3 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.