-photo : Canon EOS 650D, objectif Sigma 30 mm
-translate by AI from French
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 the lemon juice. Let 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 until dissolved. 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 (or 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 place them upright along the sides of the mold (cutting the base helps them stand straight).
Quickly dip the remaining ladyfingers into the strawberry syrup and line the bottom of the mold with them. You can also use a brush to lightly coat the inner side of the biscuits along the mold with syrup.
Pour in half of the strawberry mousse, add a few pieces of strawberries, then place a layer of syrup-soaked biscuits on top.
Add the remaining mousse and finish with a final layer of soaked biscuits.
Cover with plastic wrap and refrigerate for at least 5 hours.
To serve
Remove the mold ring and decorate with fresh strawberries cut lengthwise.
More photos on the blog.
by RoyalChillblog