Strawberry Rose Charlotte Recipes
STRAWBERRY CHARLOTTE
A cold dessert with strawberry cream and ladyfingers. It is rumoured that this recipe was created by a french chef in the United States but there is another story telling that it was made by another famous french chef in Paris!
Provided by Chef Mommie
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
- Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
- Beat the cream.
- Line the sides of a cylindrical mold with ladyfingers.
- Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
- Cover with wraxed paper and refrigerate for 8 hours.
- Reverse dessert into a serving dish. Decorate with fresh strawberries.
Nutrition Facts : Calories 542.3, Fat 42.6, SaturatedFat 24.8, Cholesterol 387.6, Sodium 49, Carbohydrate 37.4, Fiber 3, Sugar 29.5, Protein 6.3
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- Soak the gelatine leaves in cold water according to the packet's instructions (I soak mine for 8-10 minutes).
- Clean the strawberries. Chop about 1/3 of the strawberries and set them aside. Keep about 2 or 3 for decorating purposes, if you wish. Puree the rest of the strawberries together with the sugar.
- Squeeze the gelatin gently to remove excess water. Place the gelatin leaves in a saucepan and dissolve over very low heat. Do not overheat the gelatin and do not let it start to boil. Dissolving the gelatin will take a very short time, not even a minute, so stay close and keep stirring. Take the saucepan off the heat and start mixing in the strawberry puree a very little at a time. Start by adding one tablespoon puree, incorporate it well, then add another tablespoon, and so on. After adding about 1/3 of the puree you can start adding more than just one tablespoon at a time but keep stirring well and continuously.
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