Postre
Strawberry Charlotte with Blueberry and Lemon Cream
1 h 30 minPara 8Nutri-Score D€€
D
1 h 30 min
1 h 30 minStrawberry Charlotte with Blueberry and Lemon Cream
receta de
Jiaxin’s homecafe
@h0mec4fe
3 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
ladyfingers (sponge fingers for lining the mould)Panadería200 g
strawberries (washed, hulled, halved lengthwise)Frutas y verduras500 g- blueberries (washed)Frutas y verduras250 g
lemon (zested and juiced)Frutas y verduras2 piezas
mascarpone (at room temperature)Lácteos250 g- heavy cream (very cold)Lácteos400 ml
sugarDespensa120 g- gelatin sheets (bloomed in cold water)Despensa6 piezas
water (for the syrup)Otro100 ml- vanilla extractDespensa5 ml
por ración
Nutrición
284kcal
- Carbohidratos
- 26 g
- Proteínas
- 4 g
- Grasas
- 18 g
lo que usará
Utensilios
Molde desmontable
Bol ×2
Batidora de varillas
Cazo
Espátula
Pincel de cocina
paso a paso
Preparación
- Paso 1
Prepare the mould and the strawberries
- Line the sides of a springform pan with ladyfingers, standing them upright and tightly packed.
- Halve the strawberries lengthwise and press them cut side out against the ladyfingers all around the mould.
- Keep a few strawberries aside for the top.
- Paso 2
Make the lemon syrup
- Warm the water with part of the sugar until dissolved.
- Add the lemon juice and let cool slightly.
- Brush the ladyfingers generously with the syrup.
- Paso 3
Whip the lemon cream
- Whisk the mascarpone with the remaining sugar, lemon zest and vanilla extract.
- Whip the cold heavy cream to soft peaks and fold it into the mascarpone mixture.
- Melt the bloomed gelatin and stir it into the cream.
- Paso 4
Assemble the charlotte
- Spread half of the lemon cream over the ladyfinger base.
- Scatter the blueberries in an even layer.
- Cover with the remaining lemon cream and smooth the surface.
- Paso 5
Chill and finish
- Refrigerate the charlotte until the cream is fully set.
- Decorate the top with the reserved strawberries before serving.
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