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Strawberry Charlotte Recipe

Strawberry Charlotte is a popular French Dessert
Author :
 
On :
Saturday, 27 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
French Recipe
Technique :
Bake / Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 28 to 30 - Sponge finger biscuits
  • 3 tbsp - Strawberry jam
  • 6 - Eggs, separated
  • 1/2 cup - Castor Sugar
  • 2.5 cups - Evaporated Milk
  • 1 tsp - Vanilla essence
  • 480 gms - Sliced strawberries
  • 4 tbsp - Castor Sugar
  • 2 tbsp - Gelatin soaked in 1/2 cup hot water
  • 4 cups - Whipped double Cream
  • For garnishing:
  • 2 cups - Whipped double Cream
  • 480 gms - Whole strawberries
  • How to Make Strawberry Charlotte:

    1. Brush the sides if finger biscuits with jam.
    2. Line the inside of a 22 x 8 cm. round spring form cake tin with sponge finger biscuits, joining the edges together. Keep aside.
    3. In a large bowl, cream the egg yolks and 1/2 cup castor sugar with a wooden spoon until fluffy.
    4. Add the evaporated milk and vanilla essence.  Put the mixture into a saucepan and stir over low heat till it thickens. Do not boil.
    5. Remove from fire and strain the custard into a large bowl. Cool.
    6. In another bowl, arrange the slices strawberries and sprinkle with 4 tbsp. castor sugar.
    7. Leave for 10 mins.
    8. Over a pan of simmering water, place bowl of soaked gelatin. Stir till gelatin is dissolved. 
    9. Add to the strained custard. Mix well. Refrigerate till semi-set.
    10. Whip the egg whites till stiff.
    11. When the custard is semi-set, fold in the sliced strawberries, whipped egg whites and 4 cups whipped cream.
    12. Spoon the mixture into the biscuit lined mould.  Refrigerate. Leave to set for at least 6 hours.
    13. 10 mins before serving, remove the charlotte from the cake tin on the serving dish.
    14. Tie a broad ribbon around the charlotte.
    15. Decorate with 2 cups whipped cream and whole strawberries.




     

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