Strawberry Charlotte

Name: Strawberry Charlotte
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 6 sheets Gelatine; 600 g + 3 strawberries; 25 g Icing sugar; 2 TABLESPOONS Lemon juice; 1 Vanilla pod; 400 g Whipped cream; 20-24 (approx. 6 cm Ø) small round butter biscuits; 2 rote fruit sweets; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

6 sheets Gelatine
600 g + 3 strawberries
25 g Icing sugar
2 TABLESPOONS Lemon juice
1 Vanilla pod
400 g Whipped cream
20-24 (approx. 6 cm Ø) small round butter biscuits
2 rote fruit sweets
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film

Directions

1
Soak gelatine in cold water. Wash and clean 500 g strawberries. Puree strawberries, sugar and lemon juice. Squeeze the gelatine and melt it in a small pot. Stir in 3 tbsp. strawberry puree, then stir into the rest of the puree. Chill the puree for about 10 minutes until it starts to gel
2
Cut the vanilla pod lengthwise and scrape out the pulp with the back of the knife. Place the vanilla pulp and cream in a high bowl and beat until stiff. Fold the cream into the strawberry puree
3
Wash and clean 100 g strawberries and cut into small cubes. Line the bottom and edge of a springform pan (approx. 20 cm Ø) with biscuits. Fill in about half of the cream, then add the strawberry cubes. Cover with remaining cream and cookies. Cover Charlotte with foil and chill for at least 4 hours
4
Carefully loosen the springform pan rim. Halve or quarter 3 strawberries depending on size and decorate Charlotte with them. Break candies into pieces with a rolling pin. Sprinkle pieces of candy over the Charlotte, dust with icing sugar
5
waiting time approx. 4 hours