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Once is not customary… Here is a completely decadent recipe on the blog! If you are looking for a completely “wow” dessert, I suggest you make this exquisite and delicious strawberry charlotte!
This charlotte, I made it for the Breton biscuit factory La Trinitainebut I haven’t had the chance to share this crazy dessert with you yet!
The inspiration came to me from dark chocolate and salted butter caramel tartpublished a few years ago on the blog, with a twist on Russian cigarettes.
When the La Trinitaine biscuit factory asked me to make a “beautiful” cake for them on the theme of Plougastel strawberryI immediately thought of this Russian cigarette trick which caused such a sensation! Challenge taken up in Charlotte version!
With the first garriguette strawberries of the season, juicy, crunchy and slightly tangy, it’s time to let yourself be tempted… I can also imagine this dessert for a birthday or Mother’s Day, which is fast approaching! But do you really need to find a valid reason to treat yourself during this time of confinement? The answer is NO of course!
Here is my personal recipe for this delicious dessert, with an insert of red fruit jelly inside (um hum…). The recipe is a little long in sight, I recommend going out and weighing all your ingredients before you start to save yourself time!
You can also find my recipe in simplified version on the blog La Trinitaine.
Strawberry shortcake, Russian roll twist
Ingredients
- 250g strawberries for decoration
For the strawberry jelly
- 300 ml strawberry coulis (recipe here)
- 2 leaves gelatin (or 1g of agar-agar)
For the strawberry mousse
- 300 g strawberries
- 100 g white sugar
- 40 ml water
- 2 egg whites
- 300 g whole liquid crème fraîche
- 4 gelatin sheets (or 3g of aga-agar)
Steps
Start with the bottom of the pie
Then make the strawberry jelly
- Soften your gelatin in a large bowl of cold water or dilute your agar-agar in 2 tbsp. tablespoons of very cold water.
- Then bring the strawberry coulis to the boil in a saucepan.
- Add the agar-agar or drained gelatin. Mix well with a whisk for 2 minutes. Then pour the coulis into a round, flexible mold 18 cm in diameter and set aside to cool.
To finish, make the strawberry mousse
- Puree your strawberries. Bring this puree to the boil and add the agar-agar or softened gelatin and leave to cool.
- Pour the sugar and water into a saucepan and bring to the boil until 118°C (I do this by eye, but I strongly recommend using a sugar thermometer to check the temperature).
- Meanwhile, beat your whites until stiff.
- Then pour the boiling sugar syrup over the egg whites while continuing to whisk until completely cooled.Add the “Italian” meringue thus obtained to the strawberry puree.
- Whip the whole cream into whipped cream then gently incorporate it into the previous mixture.
