Home > Dessert Recipes > Jellies and Charlottes > Strawberry Charlotte
Strawberry Charlotte
Ingredients
7½ fl oz strawberry purée (made by rubbing strawberries through a nylon strainer)
3 eggs
2 yolks
6 oz caster sugar
½ pint double cream
½ oz gelatine
Juice of ½ lemon (made up to 2 ½ fl oz with water)
To finish:
¼ pint double cream
Langues de chats biscuits
Angelica (cut into diamonds)
7½-8 inch diameter shallow cake tin (preferably springform or loose bottom)
Method
Put the eggs, yolks and sugar in a bowl and whisk over gentle heat or without heat, using an electric mixer at high speed until thick and mousse-like. Half whip the cream and dissolve the gelatine in the lemon juice and water over gentle heat. Add the strawberry purée, gelatine and cream to the mousse and stir over ice until it thickens creamily.
Pour into the cake tin, lined with foil, cover and leave to set.
To serve, whip the cream and sweeten very lightly. Spread the biscuits with cream and press overlapping around the charlotte, decorate with rosettes of cream and diamonds of angelica.
Related food category:
