Strawberry Charlotte

A ring of ladyfingers surrounding a light vanilla mousse. Fresh strawberries provide a sharp acidity that cuts through the richness of the whipped cream.

• Prep time: 45 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 468
• Protein: 9 g
• Carbs: 55 g
• Fat: 21 g

Ingredients

• 333.3 g Strawberry ( washed and hulled )
• 266.7 ml Cream ( very cold )
• 66.7 g White sugar
• 2.7 piece Gelatin ( 2g sheets )
• 0.7 piece Vanilla bean ( scraped )
• 66.7 ml Orange juice
• 1.3 tbsp Rum optional
• 20 piece Ladyfingers

Instructions

1. Fruit and gelatin preparation

   Soak the gelatin sheets in a bowl of cold water to soften them. Wash, hull, and dice 300g of strawberries. Keep the most beautiful ones for the final decoration.

2. Making the soaking syrup

   Mix the orange juice, rum, and 20g of white sugar. The mixture must be fluid so the biscuits absorb it without collapsing.

3. Whipping the cream

   Whip the cold cream with the vanilla bean seeds and the remaining sugar. It should be firm and form stiff peaks on the whisk.

4. Preparing the mousse base

   Heat two tablespoons of water, squeeze the gelatin dry, and melt it in. Gently fold this mixture into the whipped cream with a spatula to maintain the structure.

5. Assembling the Charlotte

   Briefly dip the biscuits into the syrup. Line the bottom and sides of the mold. Pour in half the cream, add the diced strawberries, then cover with the remaining cream.

6. Chilling

   Place in the refrigerator for at least 6 hours. The mousse must be set and the biscuits must have fused with the cream for a clean unmolding.

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Chef's tips

• Do not soak the biscuits: a quick dip in the syrup is enough.
• Use a Charlotte mold or a pastry ring for easy removal.
• The cream must be at least 30% fat to whip properly.

Storage

Keep for 48 hours in the refrigerator. Do not freeze.