Strawberry Charlotte
easy
50 mins
50 mins
Ingredients
- 10 sheets white gelatine
- 175 ml red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 125 g Sugar
- 600 g Strawberries
- 250 g Whipped cream
- 500 g Edible quark (20 % fat in dry matter)
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 10-12 (approx. 90 g) Biscuits "Nuremberg Butterscotch"
- 7-10 Tbsp Strawberries, cream and lemon balm
Directions
- 1
Soak gelatine in cold water. Warm up the currant juice and 1 tablespoon of sugar. Squeeze 2 sheets of gelatine and dissolve in the juice. Pour approx. 1/3 of the juice as a thin mirror on the bottom of a bowl (approx. 2 litres contents/ approx. 20 cm Ø) and put in a cool place for 20-30 minutes.
- 2
In the meantime wash, drain and clean the strawberries. Cut 5 strawberries (approx. 75 g) into slices, dice 225 g and puree the remaining strawberries. Place the strawberry slices in a flower shape on the juice and cover with the remaining juice.
- 3
Refrigerate again for about 30 minutes. Whip the cream until stiff. Mix quark, remaining sugar, vanillin sugar and lemon peel. Squeeze the remaining gelatine, dissolve and mix with the strawberry puree.
- 4
Stir the puree into the quark mixture and finally fold in the strawberry cubes and cream. Place the biscuits on the edge of the mould, fill in the quark mixture and smooth it down. Put Charlotte in a cool place for a few hours, preferably overnight.
- 5
To topple bowl briefly dip bowl in hot water and turn over onto a large plate. Decorate as you like with cream tuffs, strawberries and lemon balm leaves. Makes about 12 pieces.
Nutrition Facts
210 kcal
21 g
10 g
8 g
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