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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.

138K 4.9/5 based on 27 reviews

Last modified on: June 17^th 2012

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For 3 people, you will need:

1 75 g Sugar syrup
2 ½ lime
3 5 g Vanilla sugar
4 15 Finger biscuits
5 125 g Chantilly cream
6 250 g strawberries
7 ½ tablespoon caster sugar (optional)
Total weight: 810 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Start to finish
1 hour 9 min.	2 hours	3 hours 9 min.

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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 75 g Sugar syrup, the juice of ½ lime and 5 g Vanilla sugar. Mix well.

Stage 3 - 15 min.

Prepare 250 g strawberries and cut into small pieces.

You can mix these with ½ tablespoon caster sugar, but it is not essential.

Stage 4 - 10 min.

Prepare 125 g 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,721 Kcal or 19,766 Kj	104 gr	1,478 gr	171 gr
236 %	40 %	139 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
583 Kcal or 2,441 Kj	13 gr	182 gr	21 gr
29 %	5 %	17 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
1,574 Kcal or 6,590 Kj	35 gr	493 gr	57 gr
79 %	13 %	46 %	9 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Egg, Milk

How much will it cost?

For 3 people : 3.06 €
Per person : 1.02 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Strawberries: You can check-out other recipes which use it, like for example: Fraisier (French strawberry cake), Strawberry-mint sorbet, Strawberry tart, Strawberry, kiwi and mascarpone verrines, You should not soak strawberries in water, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Saint Honoré cake, Cranachan, Individual charlottes with morello cherries, Pear verbena tarts, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, 4 pears salad with vanilla, Melon with port sorbet, Blackcurrant sorbet for Edith, Pear sorbet, ... All
	Finger biscuits: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Pear charlotte, Individual charlottes with morello cherries, Tiramisu, Pistachio tiramisu, ... All

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