Strawberry Charlotte

New recipe
Credit: DG productions – Françoise Nicol

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Ingredients (6 servings)

Mousse and Gelée

  • 160 g strawberries
  • 30 g sugar
  • ½ sheet gelatin (about 1 g)
  • 2 sheets gelatin (4 g)
  • 12 g lemon juice (1 lemon)
  • 250 g 40% fat fromage blanc
  • 1 egg (for 25 g of egg white)
  • 25 g sugar

Assembly and Finishing Touches

  • 40 pink Reims biscuits
  • 350 g base syrup
  • 125 g strawberry puree
  • About 20 strawberries
  • Prepared strawberry gelée


Step 1: Mousse and Gelée

The night before, make the strawberry gelée: pour the sugar into a pot and make a dry caramel, stirring constantly.

Hull the strawberries, wash them, and drain them. Cut then into pieces. When the caramel is deep blond, add the strawberries. Allow them to melt and release their juices, then place them in a bowl. Soften the gelatin in cold water.

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