Strawberry Charlotte by @hervecuisine

30 min

8 servings

🍓

500 g

Strawberries

🍪

20

Ladyfingers

🍬

150 g

Sugar

🥛

30 cl

Heavy cream

🍮

3

Gelatin sheets

🍮

2 g

Agar-agar

💧

150 ml

Water

🍋

Lemon zest

🍓

Strawberry tops

  1. Heat
    • Water
    • Sugar
    • Lemon zest

    Prepare a syrup by heating the water, sugar, lemon zest and strawberry tops; let it infuse and cool.

  2. Dip
    • Ladyfingers

    Quickly dip the ladyfingers in the syrup and line the bottom and sides of the removable-bottom pan.

  3. Blend
    • Strawberries
    • Gelatin sheets

    Blend two-thirds of the strawberries into a coulis; heat a small portion, then incorporate the drained gelatin or agar-agar.

  4. Mix
    • Strawberries

    Mix with the remaining coulis and let it cool slightly.

  5. Whip
    • Heavy cream
    • Sugar

    Whip the cold heavy cream into whipped cream, add the sugar and then half the cooled coulis to make a light mousse.

  6. Assemble
    • Strawberries
    • Ladyfingers

    Assemble the charlotte with a layer of mousse, diced strawberries, a little coulis and soaked ladyfingers; repeat and finish with a little coulis.

  7. Chill

    Chill for at least 4 hours, ideally overnight.

Strawberry Charlotte by @hervecuisine

30 min

8 servings

🍓

500 g

Strawberries

🍪

20

Ladyfingers

🍬

150 g

Sugar

🥛

30 cl

Heavy cream

🍮

3

Gelatin sheets

🍮

2 g

Agar-agar

💧

150 ml

Water

🍋

Lemon zest

🍓

Strawberry tops

Preparation Steps

  1. Step 1/7

    Prepare a syrup by heating the water, sugar, lemon zest and strawberry tops; let it infuse and cool.

    💧Water
    🍬Sugar
    🍋Lemon zest
    🍓Strawberry tops
    🍲Saucepan

  2. Step 2/7

    Quickly dip the ladyfingers in the syrup and line the bottom and sides of the removable-bottom pan.

    🍪Ladyfingers
    🍳Removable-bottom pan

  3. Step 3/7

    Blend two-thirds of the strawberries into a coulis; heat a small portion, then incorporate the drained gelatin or agar-agar.

    🍓Strawberries
    🍮Gelatin sheets
    🍮Agar-agar
    🍲Saucepan
    🥣Bowl

  4. Step 4/7

    Mix with the remaining coulis and let it cool slightly.

    🍓Strawberries
    🥣Bowl

  5. Step 5/7

    Whip the cold heavy cream into whipped cream, add the sugar and then half the cooled coulis to make a light mousse.

    🥛Heavy cream
    🍬Sugar
    🥄Whisk
    🥣Bowl

  6. Step 6/7

    Assemble the charlotte with a layer of mousse, diced strawberries, a little coulis and soaked ladyfingers; repeat and finish with a little coulis.

    🍓Strawberries
    🍪Ladyfingers
    🍳Removable-bottom pan
    🔪Knife

  7. Step 7/7

    Chill for at least 4 hours, ideally overnight.

Composition

Ingredients

Types

Fruits, Baked goods, Sweeteners, Dairy, Gelling agent, Liquids

Ingredients

Strawberries, Ladyfingers, Sugar, Heavy cream, Gelatin sheets, Agar-agar, Water, Lemon zest, Strawberry tops

Notes

Ladyfingers (or pink Reims biscuits), Sugar (for the strawberry mousse), Heavy cream (30% fat), Gelatin sheets (or 2 g agar-agar), Agar-agar (alternative to gelatin sheets), Water (for the syrup), Lemon zest (for the syrup), Strawberry tops (optional, for the syrup)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Nut-Free

Calories

280 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 36g, Fat: 14g, Fiber: 1.5g, Sugars: 26g

Nutritional Information

Minerals

Calcium: 45mg, Potassium: 160mg, Iron: 0.6mg, Sodium: 80mg

Vitamins

Vitamin C: 32mg, Vitamin A: 110mcg, Folate: 20mcg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Removable-bottom pan, Whisk, Saucepan, Bowl, Knife

Appliances

Blender, Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer gathering, Birthday celebration

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Light, Soft, Mousse-like

Flavors

Sweet, Fruity, Fresh, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : minimum 4 hours, ideally overnight before serving (in the pan, covered or chilled before unmolding), refrigeration : up to 2 days after assembly (covered in the fridge, best eaten fresh as ladyfingers soften over time)