- Ingredients/utensils
- A 22 cm sponge cake about (1.5cm thick) cut in 1/2 to obtain 2 circles)
- 24 cm cake removable bottom cake mould (or a cake ring on a cardboard cake circle)
- 30 Ladyfingers
- Strawberry Mousse:
- 500gr of strawberries mixed with 50gr of sugar ( blitz and passed)
- 50gr sugar
- 20 g gelatine sheets
- 400 ml whipping cream
- 3 tbsp icing sugar
- Syrup
- 300ml water
- 100g sugar
- Grenadine ( or better, strawberry or raspberry liquor)
- boil the sugar and water. Let cool down, add in the grenadine
Mickael Weiss’ Charlotte au fraise (strawberry charlotte)
Mickael Weiss’ Charlotte au fraise (strawberry charlotte)
This recipe was kindly donated to Love Food Give Food by Mickael Weiss
Serves: 6
Prep time: 20 minutes
Cooking time: 30 minutes (chilling tine)
Ingredients
Method
Mousse
Soak gelatine sheets in cold water.
Boil the strawberry puree. Remove from heat.
Drain gelatine, add to hot puree, mix until gelatine is dissolved. Leave aside to cool.
Whip cream with icing sugar to soft peaks.
Fold into cooled strawberry mixture.
Dressing the charlotte
Brush the non sugared part of the ladyfingers with syrup evenly and line the cake ring with the dry side on the outer circle.
Place the 1 sponge cake circle at the bottom and brush evenly with syrup.
Pour ½ mousse on the sponge cake, top with the other sponge circle and brush evenly with syrup, pour the rest of the mousse and chill for 30mins.
Take out the cake. Arrange the strawberries on top. Serve with fresh strawberries and coulis.
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