Mother's Day strawberry Charlotte

Method

1. 1

   Preparation of gelatin

2. 2

   First place the gelatin leaves in a large bowl of cold water for about 10 minutes to soften them. Meanwhile, prepare the rest of your ingredients for the recipe to make the assembly more fluid and effective afterwards.

3. 3

   Preparation of cream

4. 4

   Put the whole cream in a cold, firm chantilly, then gently incorporate the mascarpone, sugar, vanilla extract and lemon juice. Mix gently with a spatula to keep the preparation smooth and smooth.

5. 5

   Incorporation of gelatin

6. 6

   Carefully wipe the softened gelatin leaves. Heat 10 cl of water in a saucepan, add the gelatin out of the heat and mix until completely dissolved. Incorporate this mixture with mascarpone cream by whisking lightly to ensure a homogeneous distribution.

7. 7

   dipping boudoirs

8. 8

   Pour the strawberry jam into a hollow plate, stretch it with a little water. Dip each boudoir quickly into this mixture to soak them slightly without soaking them, which will make it easy to coat the charlotte mould.

9. 9

   Assembly of the charlotte

10. 10

    Arrange the boudoirs soaked around and at the bottom of a charlotte mould, sweet face outside. Pour half the cream, add a layer of fresh strawberries cut into pieces, then cover with the rest of the cream. Finish with a layer of boudoirs soaked on top.

11. 11

    fresh rest

12. 12

    Place the charlotte in the refrigerator and let it take at least 6 hours, ideally overnight. This rest period is essential for the cream to freeze perfectly and the aromas to blend harmoniously.

13. 13

    service and decoration

14. 14

    Gently remove the charlotte on a serving dish just before serving. Decorate it generously with fresh strawberries and, if you like, some mint leaves. Serve well fresh for a light and festive dessert, perfect for Mother's Day.

Nutrition

calories

256

fatContent

13.8

fiberContent

1.2

sugarContent

20.6

sodiumContent

0.18

proteinContent

4.3

carbohydrateContent

27.5

saturatedFatContent

8

Indicative values from the source, for the original recipe.

Reviews