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RoyalChillblog on
translate IA from french
photo Canon EOS 650D
**Ingredients**
**- For the strawberry syrup**
50 g strawberries, blended into a purée
50 g water
1 teaspoon lemon juice
25 g sugar
**- For the strawberry mousse**
400 g strawberries, blended into a purée
200 ml heavy cream (well chilled)
60 g sugar
4 gelatin sheets
1 tablespoon lemon juice
Prepare the syrup by bringing the water and sugar to a boil. Once the sugar has dissolved, add the strawberry purée and lemon juice. Let it cool completely.
**- For the strawberry mousse**
Meanwhile, prepare the strawberry mousse: soak the gelatin sheets in a large bowl of water for 10 minutes.
Heat about half a glass of strawberry purée with the sugar. When the mixture is hot, add the drained gelatin and stir quickly. Remove from the heat, then immediately add the remaining strawberry purée and the lemon juice. Mix well.
Be careful: the mixture should not become too cold (it will set because of the gelatin), but it should not be too hot either, or it will melt the whipped cream when you combine them.
Whip the well-chilled cream into whipped cream.
Gently fold the strawberry purée mixture into the whipped cream, mixing from bottom to top until smooth and homogeneous.
**Assembly**
Trim the base of about ten ladyfingers and arrange them along the sides of the mold (cutting the base helps them stand upright).
Quickly dip the remaining biscuits into the strawberry syrup and line the bottom of the mold with the lightly soaked biscuits. You can also brush some syrup onto the inner side of the biscuits lining the mold.
Pour in half of the strawberry mousse, add a few pieces of strawberries, then place a layer of syrup-soaked biscuits on top.
Pour in the remaining mousse and finish with a final layer of soaked biscuits.
Cover with plastic wrap and refrigerate for at least 5 hours.
3 Comments
Tune into Good Foods AMA with Alice Shields! – 16:00–17:00 BST, Wednesday 22 April
Alice is a recipe writer, food editor and baking specialist. Ask them anything on how a British test kitchen develops foolproof recipes: http://www.reddit.com/r/food/comments/1smydwj/ama_alice_from_the_good_food_test_kitchen/
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
translate IA from french
photo Canon EOS 650D
**Ingredients**
**- For the strawberry syrup**
50 g strawberries, blended into a purée
50 g water
1 teaspoon lemon juice
25 g sugar
**- For the strawberry mousse**
400 g strawberries, blended into a purée
200 ml heavy cream (well chilled)
60 g sugar
4 gelatin sheets
1 tablespoon lemon juice
**For the Charlotte**
30 ladyfinger biscuits
10 strawberries (for decoration)
**Instructions**
**- For the syrup**
Prepare the syrup by bringing the water and sugar to a boil. Once the sugar has dissolved, add the strawberry purée and lemon juice. Let it cool completely.
**- For the strawberry mousse**
Meanwhile, prepare the strawberry mousse: soak the gelatin sheets in a large bowl of water for 10 minutes.
Heat about half a glass of strawberry purée with the sugar. When the mixture is hot, add the drained gelatin and stir quickly. Remove from the heat, then immediately add the remaining strawberry purée and the lemon juice. Mix well.
Be careful: the mixture should not become too cold (it will set because of the gelatin), but it should not be too hot either, or it will melt the whipped cream when you combine them.
Whip the well-chilled cream into whipped cream.
Gently fold the strawberry purée mixture into the whipped cream, mixing from bottom to top until smooth and homogeneous.
**Assembly**
Trim the base of about ten ladyfingers and arrange them along the sides of the mold (cutting the base helps them stand upright).
Quickly dip the remaining biscuits into the strawberry syrup and line the bottom of the mold with the lightly soaked biscuits. You can also brush some syrup onto the inner side of the biscuits lining the mold.
Pour in half of the strawberry mousse, add a few pieces of strawberries, then place a layer of syrup-soaked biscuits on top.
Pour in the remaining mousse and finish with a final layer of soaked biscuits.
Cover with plastic wrap and refrigerate for at least 5 hours.
Delicious