Strawberry charlotte
Instructions
Covered the walls and the bottom of a mold from charlotte with baking paper.
Cut the ends of five petal and cut cookies in further a small disk.
Biscuits wetted in alchermes and arrange, with the back facing upwards, on the bottom of the mold forming as a flower.
Put before the disc and everything around the petals as possible, matching the edges.
Cut the remaining biscuits to an extent with the height of the mold, wet your hair completely coated in liquor and the walls.
Prepare the custard: boil the milk with the vanilla stick, blank and leave to infuse for 10 minutes.
Whip the egg yolks and sugar in a saucepan and when I add creamy with milk.
Cook the custard over Bain-Marie stirring constantly until thick enough to pour over the back of the spoon.
Pour into a bowl and stir occasionally as it cools.
Soften the isinglass in cold water, dissolve it in 2 tablespoons alkermes and add to the cream.
Incorporated with a flexible spatula 2 egg whites.
Whip the cream cold well into a container that you kept in the freezer for 15 minutes.
Also built-in to the custard.
Wash the strawberries and drain very well.
Cut larger ones.
Add them to the cream without dismantling.
Pour everything into the mold, the surface level and keep in refrigerator at least 6 hours before demolding the charlotte and serve.
Accompany with a strawberry or raspberry coulis prepared by blending fresh fruits with icing sugar and a few drops of lemon juice.
Ingredients and dosing for 8 persons
- 22 biscuits savoiardi
- 1 glass of alkermes
- 300 g of strawberries
- 60 cl of milk
- 120 g of vanilla sugar
- 6 eggs
- 1 stick of vanilla
- 20 cl of creme fraiche
- 2 sheets of isinglass
- For the coulis:
- 150 g of strawberries (raspberries)
- 3 tablespoons of icing sugar
- Few drops of lemon juice