Charlotte Aux Fraises
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Charlotte Aux Fraises
Ingredients: (8 inch round cake)
Cake Base
100g Digestive biscuits
60g Melted Butter
Strawberry Yogurt Mousse
330g Fresh strawberry puree
85g Egg white
80g Sugar
110g Plain yogurt
160g Fresh topping cream
100g Whipping cream
15g Gelatin powder
To Decorate
Lady Fingers
Fresh strawberries (about 600g)
Snow powder
- Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.
- Soak gelatin powder with 3 tbsp water for 5 minutes. Rinse strawberries and cut into pieces and puree it with 100ml water in a food processor or liquidizer.
- In a sauce pot light boil strawberry puree under medium heat. (Add soaked gelatin into it when strawberry is almost boiled and stir with a hand whisk till gelatin dissolved). Remove strawberry puree once it is boiled and leave to cool in a larger bowl.
- Make Meringue: Whisk egg white at medium speed until foamy. Then, add in sugar gradually and whisk until soft peak form. Leave aside for later use.
- In another mixing bowl, whisk fresh topping cream and whipping cream together until soft peak form. (you can also use all 260g fresh topping cream instead if you prefer a sweeter mousse).
- Sift yogurt first. Then fold it in the strawberry puree. Add in meringue and whisked cream and mix well.
- Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight.
- Decorate with strawberries and sift some snow powder on top.
- Cut one end or half of the lady fingers (depending the height of your cake) with a sharp knife. Then line them up around the cake and tie up with a ribbon.
kitchen note: I only poured 3/4 of the strawberry mousse into the cake tin as I don’t want the cake to look very high and pour the remaining mousse to serving cups. You can serve the cups with fresh strawberry and chocolate for Valentine’s Day.
Oops! I forgot to take pictures on these cups … all gone!
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