Strawberry Charlotte, The Easy Recipe
A light and fruity charlotte with the good taste of gariguette strawberries! An easy dessert to prepare for sunny days...
Ingredients
Soaking syrup
- 100 g water
- 50 g granulated sugar
- 1 cc natural vanilla extract
Charlotte
- 20 spoon cookies
- 380 g gariguette strawberries
- 70 g granulated sugar
- 2 cc lemon juice
- 4,5 gelatin sheets Vahine (1,90 grams per leaf, 200 blooms)
- 360 g heavy whipping cream 30% very cold
Interior + Decor
- 250 g gariguette strawberries
Prepare in advance
- In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and allow the resulting syrup to cool.
- Adjust the pastry circle to 18cm, place it on a baking tray with parchment paper (or place it directly on the serving dish).
- Take a biscuit spoon, then dip its flat side in the syrup then place it against the edge of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
- Soften the gelatin in cold water.
- Hull 380g of gariguette strawberries and place them in a blender. Mix to have a smooth coulis. Add the lemon juice. Pass the coulis through a strainer to remove the small seeds.
- Take 1/3 of the coulis and put it in a saucepan with the powdered sugar. Heat until boiling. Remove from the heat, add the drained gelatin then mix well. Mix this hot coulis with the rest of the cold coulis to accelerate its cooling. It must be warm (not hot) to use.
- Whip the very cold liquid cream into stiff whipped cream. Add the strawberry coulis little by little, mixing with a spatula so as not to break the whipped cream. The final mixture should be homogeneous.
- Hull and cut around ten strawberries into small quarters or pieces.
- Place half of the mousse in the circle on the spoon biscuits. Add the strawberry pieces then cover with the rest of the mixture. Smooth the top. Cover and refrigerate for at least 5 hours.
- Remove the circle. Decorate with the remaining strawberries as desired! Serve well chilled.
Notes
This strawberry charlotte can be kept in the refrigerator for up to 4 days, ideally in an airtight container.
How to adapt the ingredients to the size of your mold?
The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
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