France
Charlotte aux fraises
A crown of ladyfingers around strawberry mousse, tied with a ribbon. Party dressed.
300 minTime
5 gProtein each
mildSpice
Who was Charlotte?2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original319kcal
5 gprotein
2 gfibre
300minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Heat the oven to 190 C. Whisk the yolks with 45 g sugar until pale. Whisk the whites with 45 g sugar to stiff peaks, fold together, then sift in the maida and fold gently.
- 2Pipe 10 cm fingers side by side and one 18 cm disc. Dust with sugar and bake 10 to 12 minutes. Cool.
- 3Boil the water with 40 g sugar, cool and add 10 ml lemon juice.
- 4Blend 300 g strawberries with 80 g sugar and the remaining lemon juice. Heat a third of the purée with the agar, boil 2 minutes, then whisk back into the rest.
- 5Whip the cream to soft peaks and fold into the just warm purée.
- 6Line an 18 cm ring or charlotte mould with the disc and the band of ladyfingers. Brush with syrup, pour in the mousse and chill at least 4 hours.
- 7Unmould, top with the remaining strawberries, halved, and tie a ribbon around.
Serve it like this
Unmould on a cake stand, tie with a ribbon and slice at the table with a hot knife.
