Mini strawberry charlotte with
– spoon cookies
– Strawberry mousse
– Strawberry jelly
– fresh strawberries and mint leaves
Materials used
– Rhodoid film
– Ancel 210 bloom gelatin
– Baking tray
– Baking paper
Ingredients
Spoon biscuit
3 egg whites3 egg yolks90g caster sugar90g flour
Strawberry mousse100g strawberries15g sugar3g gelatin100g liquid cream
Strawberry jelly70g strawberries1 sheet gelatinqq tablespoons water10g sugar (+ or – depending on your strawberries)Red coloring
The recipe
For 4 individual charlottes
Spoon biscuit3 egg whites3 egg yolks90g caster sugar90g flour
Beat the egg whites until stiff, adding the sugar gradually. Then add the egg yolks. Sift in flour. Gently fold in the egg whites using a pastry blender. Poach the sponge cookies and the smaller circles on a baking sheet lined with baking paper. Bake at 180°C for 8 to 10 minutes.
Strawberry mousse100g strawberries15g sugar3g gelatin100g liquid cream
Place gelatine leaves in cold water until softened. Heat 100g strawberry coulis (blended strawberries), then remove from heat and add drained gelatin. Set aside. Whip the cold cream with an electric mixer. Incorporate the previous mixture into the whipped cream and mix gently.
Assembly
Cut a piece of rhodoïd film to the desired size for your mini charlotte. Secure with a piece of scotch tape. Cut out your sponge cookies and place them inside the film. Add a cookie circle to the bottom.
Fill with strawberry mousse, a few diced strawberries and finish with mousse. Place in a cool place for at least 3-4 hours to set.
Strawberry jelly70g strawberries1 sheet gelatinqq tablespoons water10g sugar (+ or – depending on your strawberries)Red dye
Soften the gelatine sheet in a bowl of cold water. Pour the water, strawberry purée and sugar into a saucepan and heat without boiling. Remove from heat, strain if necessary to remove seeds, and add the wrung-out gelatin and red coloring. Allow to cool slightly before pouring over the mousses. Chill until ready to serve.
Decorate with a few strawberries.
