Strawberry Charlotte -

Strawberry Charlotte

Preparation time: 50 minutes, plus setting
Cooking time: 10 minutes

Ingredients

400 ml (14 fl oz) milk
6 egg yolks
175 (6 oz) caster sugar
2 packets powdered gelatine
75 ml (3 fl oz) hot water
600g (21 oz) strawberries
250 ml (8 fl oz) double cream
32 sponge fingers
Whipped cream, to decorate

Details

Serves: 7

Method

1. Heat the milk in a saucepan over a gentle heat to simmering point. Whisk the yolks and sugar in a bowl until light, then pour over the milk and mix well.

2. Return the custard to the rinsed pan and heat without boiling until it coats the back of a wooden spoon. Remove from the heat and pour into a large bowl.

3. Sprinkle the gelatine over the water in a small heatproof bowl. Stand the bowl in a pan of hot water and heat gently, without boiling, and stir until the gelatine has dissolved. Stir the gelatine into the custard.

4. Reserve 6 strawberries for decoration and blend the rest to a purée. Add the purée to the custard. Chill until on the point of setting.

5. Whip the cream until it holds its shape and fold in the custard.

6. Line a charlotte mould with foil. Arrange the sponge fingers, sugared side outwards, on the bottom and round the sides of the tin, cutting to fit where necessary, and fill with the charlotte mixture. Chill for 4 hours or overnight.

7. To serve, unmould the charlotte then carefully remove the foil. Decorate with whipped cream and the reserved strawberries.

Chef’s Tip:- Wrap in cling film and store for 24 hours in the refrigerator. Overwrap and freeze for 3 months. Thaw overnight in the refrigerator.

Related food category:

• Jellies and Charlottes