how to taste them with Florence early fruits and vegetables in Chambéry St Jean de Chevelu

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The France Bleu strawberry charlotte:

Ingredients :

For the Bavarian

• Strawberries: 200g
• Water: 5cL
• Caster sugar: 150g
• Lemon: 1/2 piece
• Whole liquid cream: 20cL
• Gelatin sheets: 5 sheets

For the lining

• Biscuits: 20 pieces (depending on the size of your mould)
• Water: see video
• Sugar: see video

For decoration

Preparation

1. Wash and hull the strawberries. Then mix them and pass them through a sieve (a sort of small strainer) to remove the seeds from the strawberries.

2. Cook your syrup (water + caster sugar) over medium heat until simmering. Meanwhile, soak the gelatin sheets in cold water for about 1 minute to soften them.

3. Incorporate the gelatin leaves, draining them, into your hot syrup and whisk to incorporate the gelatin well. Add the syrup glued to the mixed strawberries.

4. Line your mould, in other words, put the spoon biscuits all around the mould. To do this, mix a little water and sugar and soak your biscuits in it for a few seconds to soften them. Add a piece of biscuit on the bottom of your mold and all around.

5. Make whipped cream. Tip: put your cream and the salad bowl in the fridge from the start of the recipe. It will be easier to whip your cream, thanks to the cold.

6. Add the whipped cream to your glued strawberry pulp syrup and fill the mould. Place your Charlotte in the fridge for about 2 hours.7. Unmold your Charlotte.

? Find all of Thomas’ recipes on the website cookeclub.com