Strawberry-Raspberry-Charlotte

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and clean the strawberries and put 2 small strawberries aside. Sort the raspberries. Puree 50 g raspberries and the strawberries and pass through a sieve

2. 2

   Soak 3 and 2 gelatine leaves in cold water. Mix sour cream, 150 g berry puree, sugar and vanillin sugar. Squeeze 3 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Whip cream until stiff and fold in

3. 3

   Squeeze out 2 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of berry puree, then stir into the remaining puree. Straighten one end of the ladyfingers

4. 4

   Cut the raspberries in half lengthwise. Place the lady fingers inside on the edge of the dessert ring (approx. 8 cm Ø). Alternately layer cream, berry puree and halved raspberries. Repeat the process and finish with sauce. Chill the dessert for approx. 4 hours

5. 5

   Charlotte from the rings. Decorate with remaining berries and mint and serve immediately

6. 6

   waiting time 4 hours

Nutrition Facts

KCAL
550 kcal

CARBS
72 g

FATS
23 g

PROTEINS
12 g