Strawberry Charlotte
easy
45 mins
45 mins
Ingredients
- 12 sheets white gelatine
- 500 g Strawberries
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 400 g Low-fat curd
- 100 g Sugar
- 1 package Vanillin sugar
- 2 packages (75 g each) small sponge fingers
- 200 g Whipped cream
- 3 sheets white gelatine
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 2 stem(s) fresh mint
- 7-10 Tbsp fresh mint and some strawberries
Directions
- 1
Soak gelatine in cold water. Wash the strawberries, dab dry well and clean. Put 4-5 strawberries aside for decoration. Puree approx. 250 g strawberries, lemon juice and zest in a tall mixing bowl. Dice remaining strawberries. Mix quark, strawberry puree, sugar and vanillin sugar. Squeeze out the gelatine, dissolve and mix with some quark mixture. Then mix with the remaining quark mixture. Cut off approx. 1 cm at one end of the lady fingers. Place a springform ring (20 cm Ø) on a straight cake plate and place the inside of the sponge fingers vertically on the edge. Whip the cream until stiff. As soon as the quark and strawberry cream starts to gel, fold in the cream and strawberry pieces. Pour into the rim of the springform pan, smooth it down and cover and refrigerate for at least 2 hours. Soak the gelatine for the jelly. Cut the remaining strawberries into slices. Dissolve gelatine and mix with currant juice. As soon as the juice has slightly gelled, pour a thin mirror onto the Charlotte, refrigerate for about 10 minutes. Decorate with strawberry slices and mint leaves in a floral pattern. Pour the rest of the jelly over the Charlotte and refrigerate for at least 1 hour. Loosen the rim of the springform pan and serve the Charlotte decorated with strawberries and mint leaves. Makes approx. 12 pieces
- 2
Plate: Altalena
- 3
Espresso cups: Frieling
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