Feed Your Family For £20...In A Hurry! The Cookbook

Strawberry Charlotte

00DifficultyIntermediate

impressive dessert , perfect for a family get together

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Yields16 Servings

 a 22cm sponge cake ( I make a fatless sponge ) preferably about 1.5" deep
 30 sponge fingers
 Mousse
 450g strawberry purée
 6tbspn sugar
 20g gelatin sheets
 400ml whipping cream
 3 tbspn icing sugar
 Syrup
 300ml water
 100g sugar
 2 tbspn of framboise ( raspberry liquer, or any you may have )
 Fresh strawberries to decorate (Maybe a ribbon to tie around the outside)

1

Line the bottom of a 25cm springform cake tin with parchment

2

boil the sugar and water for the syrup when sugar is dissolved let it cool and add in the liquer

3

Soak the gelatin sheets in cold water , boil the strawberry purée with the sugar

4

remove from the heat, squeeze out the gelatin and add to the purée, stir until dissolved

5

Leave to cool

6

Whisk the cream to soft peaks with the icing sugar and then fold into the cooled strawberry mixture. Put the sponge cake into the bottom of the pan

7

brush with a little syrup

8

dip the non sugared side of sponge fingers into the syrup and place them around the tin sugar side facing out

9

Pour in the mousse then chill for at least 30 minutes

10

Decorate with the strawberries

11

Chill again for at least 3 hrs .

12

Open the cake tin and put onto a serving plate . Tie a ribbon gently around the outside to save the fingers falling

Ingredients

 a 22cm sponge cake ( I make a fatless sponge ) preferably about 1.5" deep
 30 sponge fingers
 Mousse
 450g strawberry purée
 6tbspn sugar
 20g gelatin sheets
 400ml whipping cream
 3 tbspn icing sugar
 Syrup
 300ml water
 100g sugar
 2 tbspn of framboise ( raspberry liquer, or any you may have )
 Fresh strawberries to decorate (Maybe a ribbon to tie around the outside)

Directions

1

Line the bottom of a 25cm springform cake tin with parchment

2

boil the sugar and water for the syrup when sugar is dissolved let it cool and add in the liquer

3

Soak the gelatin sheets in cold water , boil the strawberry purée with the sugar

4

remove from the heat, squeeze out the gelatin and add to the purée, stir until dissolved

5

Leave to cool

6

Whisk the cream to soft peaks with the icing sugar and then fold into the cooled strawberry mixture. Put the sponge cake into the bottom of the pan

7

brush with a little syrup

8

dip the non sugared side of sponge fingers into the syrup and place them around the tin sugar side facing out

9

Pour in the mousse then chill for at least 30 minutes

10

Decorate with the strawberries

11

Chill again for at least 3 hrs .

12

Open the cake tin and put onto a serving plate . Tie a ribbon gently around the outside to save the fingers falling

Strawberry Charlotte