Strawberry Charlotte using a Kenwood
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a dessert that whispers sweet nothings while it tantalizes your taste buds—enter the Strawberry Charlotte! This elegant French creation is a delightful fusion of luscious strawberries, silky cream, and delicate biscuits, making it a perfect showstopper for any gathering. Originating in the heart of France, this dessert pays homage to Queen Charlotte, the wife of King George III, who had quite the penchant for sweets. Fun fact: the Charlotte was originally made with bread, but our modern twist uses sponge biscuits for a lighter touch. Each slice reveals a vibrant pink hue, reminiscent of a summer sunset, and is guaranteed to make your guests swoon. Serve it chilled, and watch as it disappears faster than you can say 'Bon appétit!'
Ingredients
- 125 g Granulated sugar
- 200 g Water
- 10 g Lemon juice
- 1 Teaspoon(s) Lemon zest
- 6 Sheet(s) Gelatin
- 500 g Strawberry
- 20 Spoon biscuits
- 300 g Clotted cream
- 3 Tablespoon(s) Mascarpone
Steps
- Add 75 g of granulated sugar, 150 g of water, 10 g of lemon juice, 1 teaspoon(s) of lemon zest in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed .
- Reserve and let this syrup cool down. Rinse the bowl.
- Add 6 sheet(s) of gelatin in a bowl.
- Add 50 g of water in the bowl.
- Cut into cubes, cut the hat, and add 500 g of strawberry in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 6.
- Transfer the strawberry puree into a mixing bowl and pour 100 grams of it back into the bowl.
- Add 50 g of granulated sugar in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed .
- Add the drained gelatin to the bowl of the mixer.
- Mix manual: 5sec / 0°C / Speed 3.
- Add this preparation to the remaining blended strawberries, mix, and set aside in the refrigerator. Wash, rinse with cold water, and then dry the bowl.
- Add 20 spoon biscuits on a workplan.
- Dip the biscuits one by one in the syrup and arrange them at the bottom and against the sides of a charlotte mold (Ø 16-18 cm) or a pastry ring.
- Place the whisk.
- Add 300 g of clotted cream, 3 tablespoon(s) of mascarpone in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 4.
- Combine the whipped cream and strawberry juice using a spatula.
- Pour half of this mixture over the biscuits and scatter some reserved strawberries, halved.
- Add the remaining cream and then place it in the refrigerator.
- Setaside the preparation content in a fridge during 3h .
- When serving, unmold the charlotte and decorate it with the remaining strawberries.
