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.
113,4335.0/5 for 25 ratings
Grade this recipe: Last modified on: June 17th 2012
For 6 people, you will need:
- 0
150 ml Sugar syrup - 1
1 lime - 2
10 g Vanilla sugar - 3
30 Finger biscuits - 4
250 ml Chantilly cream - 5
500 g strawberries - 6
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge, coverted with plastic film.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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,050 Kcal or 12,770 Kj | 68 gr | 451 gr | 110 gr |
| 153 % | 26 % | 43 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 187 Kcal or 783 Kj | 4 gr | 28 gr | 7 gr |
| 9 % | 2 % | 3 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 508 Kcal or 2,127 Kj | 11 gr | 75 gr | 18 gr |
| 25 % | 4 % | 7 % | 3 % |
How much will it cost?
- For 6 people : 6.03 €
- Per person : 1.01 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Strawberries: You can check-out other recipes which use it, like for example: Fraisier (French strawberry cake), Chouquettes, Strawberry, kiwi and mascarpone verrines, Strawberries in a thyme and lemon-flavoured red wine reduction, Quick Strawberry Millefeuille, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Apple charlotte with toasted brioche, Mini Mont-Blanc choux puffs, Chantilly rice pudding, Individual charlottes with morello cherries, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Raspberry sorbet, Peach and mint salad , Strawberry and kiwi fruit salad, Blackcurrant, vanilla and lime verrine , How to glaze a tart , ... All |
 | Finger biscuits: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Tiramisu, Pear charlotte, Individual charlottes with morello cherries, New tiramisu, ... 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.74,2344.0/5 for 20 ratings 1 hour 11 min.
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.106,1605/5 for 1 ratings 1 hour
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.75,498 44.3/5 for 4 ratings 23 min.
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.73,6364.3/5 for 10 ratings 1 hour 34 min.
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!).24,401 24.1/5 for 19 ratings 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-11-29)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question