Looking for a dessert idea? Here it is! An exceptional charlotte with strawberry mousse.
Ingredients
- 450g frozen or fresh strawberries
- 3 tablespoons powdered sugar
- 2 tablespoons lemon juice
- 10g powdered gelatin (1 heaping tablespoon)
- 400 – 500ml heavy cream (36% fat) + 5 tablespoons powdered sugar
- 200g ladyfinger biscuits (like those used for tiramisu)
- Fresh strawberries for decoration
You will need: 8 ramekins with a diameter of 7cm measured at the bottom, or similar-shaped containers
Preparation
- Thaw the strawberries, e.g., in the refrigerator or at room temperature, or – fastest – put the frozen strawberries in a saucepan, cover, and heat over high heat for about 5 minutes, shaking the saucepan occasionally. Remove from the heat and allow to thaw completely covered. Blend them into a puree and then strain through a sieve into a clean saucepan. Discard any remaining particles on the sieve (about 1-2 tablespoons). Add powdered sugar to the puree and mix. Completely cool if the puree is warm.
- Meanwhile, prepare the ladyfinger biscuits – cut them (preferably with a serrated knife) crosswise into 2 halves, then each half lengthwise into 2 parts, one slightly thicker than the other (the thicker part is the one dusted with sugar). Arrange these parts vertically in the ramekins along the walls.
- Pour the gelatin into a saucepan (it can be the one used for the strawberries) and add lemon juice and 4 tablespoons of strawberry puree, heat over low heat, stirring constantly until the gelatin completely dissolves. Add 2 more tablespoons of puree and after mixing, pour into the rest of the puree, mix. Cool if it warms up.
- Beat the chilled heavy cream until stiff peaks form (e.g., in a chilled metal bowl in the freezer) together with powdered sugar. The cream should be very thick and stiff in the end. Gradually add, preferably in 3 batches, the cold strawberry mousse with gelatin (it should be liquid), each time gently stirring with a spoon or briefly mixing at minimal mixer speed.
- Fill the ramekins with the resulting cream in the center of the ladyfingers. Place in the refrigerator to set for several hours or overnight. Before serving, trim the edges of the dessert with a knife and place on plates, decorate with strawberry slices.
