Wednesday, July 9, 2008
A 22 cmø sponge cake (1.5cm thick)
450g strawberry puree
6 tbsp sugar
20 g gelatin sheets
400 ml whipping cream
3 tbsp icing sugar
150g strawberry puree
2 tbsp icing sugar
15 g gelatin sheets
2 tbsp raspberry liqueur
24 cm cake ring
How to make Strawberry Charlotte
For the syrup
Boil the sugar and water. Let cool down, add in the liqueur.
For the mousse
Soak gelatin sheets in cold water.
Boil puree with sugar. Remove from heat.
Drain gelatin, add to hot puree, mix until gelatin is dissolved. Leave aside to cool.
Whip cream with icing sugar to form peaks.
Fold into cooled strawberry mixture.
Dressing the charlotte
Line bottom of cake ring with cardboard cake circle.
Place the sponge cake, brush evenly with syrup.
Brush ladyfingers with syrup evenly on 1 side.
Line the ring with ladyfingers, the wet side inside.
Pour the mousse on the sponge cake, chill for 30mins.
Strain the strawberry puree for topping, boil it with sugar, add in the soaked and strained gelatine. Let it cool.
Take out the cake. Arrange the strawberries on top then pour in the topping.
Chill for at least 3hrs.