Strawberry Charlotte
Ingredients
- 333.3 gStrawberry (washed and hulled)
- 266.7 mlCream (very cold)
- 66.7 gWhite sugar
- 2.7 pcGelatin (2g sheets)
- 0.7 pcVanilla bean (scraped)
- 66.7 mlOrange juice
- 1.3 tbspRum
- 20 pcLadyfingers
Method
A ring of ladyfingers surrounding a light vanilla mousse. Fresh strawberries provide a sharp acidity that cuts through the richness of the whipped cream.
- 1
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
Mix the orange juice, rum, and 20g of white sugar. The mixture must be fluid so the biscuits absorb it without collapsing.
- 3
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48 hours in the refrigerator. Do not freeze.
