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.
149 K 4.9/5 (27 reviews)
3 hours 9 min.
Easy
18 people
7 IngredientsLast modified on: June 17th 2012
For 18 people, you will need:
- 1
15.8 oz sugar syrup - 2
3 limes - 3
1.1 oz vanilla sugar - 4
90 fingers biscuits - 5
1 lb + 10.4 oz Chantilly cream - 6
4 lb + 13.6 oz strawberries - 7
3 tablespoons caster sugar (optional)
Change measures:
Times for this recipe
Preparation: 1 hour 9 min.
Resting: 2 hours
All in all: 3 hours 9 min.
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 15.8 oz sugar syrup, the juice of 3 limes and 1.1 oz vanilla sugar. Mix well.
Stage 3 - 15 min.
Prepare 4 lb + 13.6 oz strawberries and cut into small pieces.
You can mix these with 3 tablespoons caster sugar, but it is not essential.
You can mix these with 3 tablespoons caster sugar, but it is not essential.
Stage 4 - 10 min.
Prepare 1 lb + 10.4 oz 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 620 RDI=240 % | 8,870 RDI=840 % | 1,030 RDI=160 % | 28,320 RDI=1,420 % | 118,580 RDI: 1,420 % |
| 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 % |
How much will it cost?
- For 18 people : 18.40 €
- Per person : 1.05 €
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
Like these other recipes: Strawberry and rhubarb crumble, Strawberry brunoise in a dessert-wine sabayon, Pear and strawberry verrine with tiramisu cream, Strawberry, kiwi and mascarpone verrines, Eton mess, ... See them all 20
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Belle-helene in a glass, Peach and blackcurrant sundae, St Tropez tart, Warm apple feuillantines, Key Lime Pie for Jeremy, ... See them all 30
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Strawberry and kiwi fruit salad, Baked Alaska, Strawberry-mint sorbet, Toasted flaked almonds, ... See them all 27
Finger biscuits
You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Tiramisu, New tiramisu, Pear charlotte, Tiramisu balls, ... See them all 6
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