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

0

Fanny and Florence © Radio France
– Serge Carbonell
.
. © Radio France
– Serge Carbonell

To view this Facebook content, you must accept cookies Social Networks.

These cookies make it possible to share or react directly on the social networks to which you are connected or to integrate content initially posted on these social networks. They also allow social networks to use your visits to our sites and applications for the purposes of personalization and advertising targeting.

Manage my choices

The facebook page Chez Florence fruits and vegetables

To view this Youtube content, you must accept cookies Advertisement.

These cookies allow our partners to offer you personalized advertising and content based on your browsing, your profile and your centers of interest.

Manage my choices

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


source site-35