Vanilla strawberry charlotte
Ingredients
Vanilla filling
- 7 gr leaf gelatine
- 250 gr milk
- 15 gr custard powder
- 50 gr egg yolks
- 1tspn vanilla flavour
- 33 gr white sugar
- 150 ml double cream
Strawberry filling
- 7 gr leaf gelatine
- 250 gr strawberries
- 15 gr lemon juice
- 50 gr white sugar
- 150 ml double cream
To finish:
- 100 gr double cream
- 20 sponge fingers
- 250 gr strawberries
Instructions
Vanilla filling
- Line the bottom of the charlotte mould or cake tin with baking paper.
- Soak the gelatine in ample cold water until soft.
- Mix some of the cold milk with the custard powder, egg yolks and sugar.
- Warm the remainder of the milk with the vanilla flavour.
- Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
- Drain the gelatine and dissolve in the warm custard.
- Whisk the cream to semi-soft peaks and fold into the vanilla custard when it is back at room temperature.
- Pour the vanilla filling in the mould and refrigerate until set.
Strawberry filling
- Soak the gelatine in ample cold water until soft.
- Puree the strawberries and add the lemon juice.
- Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
- Drain the gelatine and dissolve in the sugar syrup. Stir the sugar syrup, when it is back at room temperature, in to the strawberry puree.
- Whisk the cream to semi-soft peaks and fold into the strawberry filling when it is back at room temperature.
- Pour the strawberry filling in the mould on top of the vanilla filling and refrigerate until set, preferably half a day or overnight.
To finish
- Unmould the charlotte by running a knife around the rim and turn upside down on the plate.
- Whip the double cream to stiff peaks and use it to glue the sponge fingers to the charlotte, sugar side facing outwards.
- Decorate with some fresh strawberries, extra whipped cream and some mint.
Stuff to know
It is possible to use frozen strawberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmolded.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmolded.