Strawberries charlotte

METHOD

How to make it

1. 01

   STEP 1

   Done

   30 minutes + Cooling: 3 hours

2. 02

   STEP 2

   Done

   1. Soak the gelatin leaves in cold water.

3. 03

   STEP 3

   Done

   2. Put 125 grams of strawberries with 25 grams of sugar in a saucepan and bring to a boil.

4. 04

   STEP 4

   Done

   3. Purify the strawberries with the bar mixer and let cool for 5 minutes.

5. 05

   STEP 5

   Done

   4. Then stir the gelatin until dissolved and let the mixture cool.

6. 06

   STEP 6

   Done

   5. Meanwhile knock the whipped cream with the mascarpone and 60 grams of sugar stiff.

7. 07

   STEP 7

   Done

   6. Spade the cooled strawberry puree through.

8. 08

   STEP 8

   Done

   7. Cover the springform tin with baking paper and make a double edge of baking paper by folding a piece of double and putting it upright along the edge. If necessary, grease the edge so that the paper stays better.

9. 09

   STEP 9

   Done

   8. Cut the long fingers so they are straight at the bottom and put them with the sugary side outwards upright in the shape.

10. 10

    STEP 10

    Done

    9. Cover the bottom with a single layer of long fingers. It doesn't matter if the bottom isn't completely covered.

11. 11

    STEP 11

    Done

    10. Carefully put half the strawberry mousse on the long fingers.

12. 12

    STEP 12

    Done

    11. Cover the strawberry mousse with the remaining long fingers and cover with the rest of the strawberry mousse.

13. 13

    STEP 13

    Done

    12. Smooth the top and leave for at least 3 hours in the refrigerator.

14. 14

    STEP 14

    Done

    13. Decorate the strawberries charlotte with the rest of the strawberries and a nice ribbon.

15. 15

    STEP 15

    Done

    Recipe & photography: Debbie Bodewes

16. 16

    STEP 16

    Done

    4 hours hours 15 minutes min

17. 17

    STEP 17

    Done

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18. 18

    STEP 18

    Done

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19. 19

    STEP 19

    Done

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20. 20

    STEP 20

    Done

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21. 21

    STEP 21

    Done

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