Strawberry Charlotte Food

STRAWBERRY CHARLOTTE CAKE

Steps:

• Preheat your oven on 180°C/350°F. Line two large baking flat trays with Baking Paper. Draw the shape of the Pastry Ring (see note 1 for size) you will be using on one of the Baking Paper, and flip it.
• In your Stand Mixer, whip the Egg Whites until you reach soft peaks. Gradually add the Caster Sugar, a little bit at the time, until you get Stiff Peaks.
• Slowly beat in the Egg Yolks, then the Plain Flour and Cornstarch. Stop as soon as all incorporated to avoid deflating the Egg Whites.
• Transfer the Ladyfinger Biscuits Batter into a large Pastry Bag with a large round nozzle.
• Make the base of the cake on the sheet with the circle drawn: start from the centre of the ring and create a spiral around it with the batter, stopping about 2cm/0.8inch from the edges.
• Make the edges of the cake: pipe small lines of batter next to each other in long rows (they should touch and be about the same height as your pastry ring). (see note 2)
• Bake for 8 to 10 minutes or until puffed and golden. Transfer on a cooling rack with the baking paper and set aside to cool down.
• Blend the Strawberries and pour the liquid through a thin mesh sieve to discard any seeds. Place the blended Strawberries in a small pot with the Vanilla Paste and turn on low heat (see note 3)
• In a separate bowl, whisk the Egg Yolks and Sugar. When the strawberry juice starts to simmer, add the Yolks/Sugar. Continuously stir with a stiff spatula until the liquid starts to thicken (see note 4). Remove from the heat.
• Mix the Gelatine Powder with a little bit of cold water and set aside for a couple of minutes, then whisk it into the Strawberry Cream until smooth. Cover with wrap and place in the fridge to cool (see note 5).
• When the strawberries reach room temperature, start whipping the Heavy Cream until almost stiff. Gently fold in the whipped Cream in the Strawberry Cream in 3 or 4 times. Set aside.
• Place the Pastry Ring over a flat baking tray (or the tray you will use to serve the cake). Optional: place an acetate strip on the inside edge of the ring.
• Dice about 200gr (0,4lb) of the strawberries and set aside.
• Slice the bottom of the ladyfinger biscuit strips if needed so they can sit flat. They should be the same height as the Ring (or slightly higher if preferred).
• Place the ladyfinger biscuit base inside the Ring, and the ladyfinger Biscuit strips around it. Make sure the edges are packed in really tight (see note 6).
• Pour half of the Strawberry Cream over the biscuit base. Cover with the Diced Strawberries (and the rest of the ladyfinger cookies, cut into small cubes, if any leftover).
• Pour the rest of the Strawberry Cream over and use a small offset spatula to smooth the top.
• Optional: Cover with the Strawberry Coulis/Sauce.
• Spread the rest of the fresh Strawberries over the Cream and Coulis. Place in the fridge to set for at least 2 or 3 hours.
• Optional: before serving, you can sprinkle some Desiccated Coconut, Dark Chocolate Shaving and/or Fresh Mint Leaves over the fresh Strawberries

STRAWBERRY CHARLOTTE

Steps:

• In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
• Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
• Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
• Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.

STRAWBERRY CHARLOTTE

Steps:

• Place strawberries in blender; blend until pureed. Set aside. Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add strawberry puree; mix well. Refrigerate 45 min. or until slightly thickened.
• Add yogurt; beat with electric mixer on low speed until light and fluffy. Line bottom and side of 9-inch pie plate with wafers. Fill with the gelatin mixture.
• Refrigerate 2 hours or until set. Top with the whipped topping just before serving. Store leftovers in refrigerator.

LOW-CALORIE STRAWBERRY CHARLOTTE

Steps:

• Prepare vanilla pudding according to the package directions, using the skim milk, and set aside to cool.
• Set aside 8 small strawberries for garnish and chill until serving time. Hull and slice the remaining strawberries.
• In a medium bowl, combine them with the sugar and 1 teaspoon vanilla extract. Set aside.
• Arrange the lady fingers split in half, in the bottom and sides of a 2-1/2 quart glass serving bowl. Pour the sliced strawberries over the lady fingers.
• Stir the remaining 2 teaspoons vanilla extract into the pudding and pour this mixture over the strawberries.
• Spread the whipped topping over the pudding. Cover and chill for at least 2 hours (or overnight).
• Just before serving, cut in 8 slices and garnish with the 8 reserved whole strawberries and the toasted sliced almonds on top. Mmmm -- it is sooo -- good.!
• Calories: 162, Calories from Fat: 36, Carbohydrates: 2 g, Cholesterol: 217 mg.

STRAWBERRY CHARLOTTE

Steps:

• Line bottom and sides of 5-cup souffle dish with waxed paper.
• Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
• Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.
• Combine 1 T liqueur and gelatin in small bowl.
• Whisk yolks and 3 T sugar to blend in medium bowl.
• Bring 1/2 cup cream to boil in heavy small saucepan.
• Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
• Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.
• Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.
• Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
• Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
• Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
• Stir 3 T sugar into berry puree for sauce.
• Cover charlotte and sauce separately and refrigerate overnight.
• Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.

STRAWBERRY CHARLOTTE

Steps:

• Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
• Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
• Beat the cream.
• Line the sides of a cylindrical mold with ladyfingers.
• Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
• Cover with wraxed paper and refrigerate for 8 hours.
• Reverse dessert into a serving dish. Decorate with fresh strawberries.