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XXL Red Fruit Charlotte
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XXL Red Fruit Charlotte

3 hPara 10Nutri-Score C€€€
de @cedricgrolet17 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

10 personas
  • ladyfingers (whole, for lining the mould)Panadería40 piezas
  • strawberries (hulled and halved)Frutas y verduras400 g
  • raspberries (fresh)Frutas y verduras300 g
  • redcurrants (stemmed)Frutas y verduras150 g
  • blueberries (fresh)Frutas y verduras150 g
  • mascarpone (cold)Lácteos500 g
  • heavy cream (very cold)Lácteos400 ml
  • sugarDespensa150 g
  • gelatin sheets (bloomed in cold water)Despensa4 piezas
  • vanilla extractDespensa10 ml
  • lemon juice (freshly squeezed)Frutas y verduras30 ml
  • red fruit purée (strained)Despensa300 g
  • waterOtro150 ml

por ración

Nutrición

462kcal

Carbohidratos
48 g
Proteínas
9 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Batidora amasadora
  • Bol
  • Cazo
  • Espátula
  • Pincel de cocina

paso a paso

Preparación

  1. Prepare the fruit

    • Wash the strawberries, raspberries, redcurrants and blueberries.
    • Hull and halve the strawberries, stem the redcurrants and keep the berries cold.
    Paso 1

  2. Make the red fruit jelly

    • Warm the red fruit purée with the water and part of the sugar.
    • Soak the gelatin sheets in cold water, then melt them into the warm purée.
    • Add the lemon juice and pour into a shallow dish to set in the fridge.
    Paso 2

  3. Whip the mascarpone cream

    • Whip the mascarpone with the remaining sugar and the vanilla extract.
    • Whip the heavy cream to soft peaks and fold it gently into the mascarpone.
    Paso 3

  4. Line the mould

    • Brush the ladyfingers lightly with a little syrup or juice.
    • Arrange them upright around the inside of the springform pan and over the base.
    Paso 4

  5. Assemble the charlotte

    • Spread a layer of mascarpone cream over the base.
    • Add a layer of red fruit jelly and a generous layer of fresh berries.
    • Repeat the layers, finishing with mascarpone cream.
    Paso 5

  6. Chill and finish

    • Refrigerate the charlotte until firm.
    • Unmould and decorate the top with the remaining fresh red fruits.
    Paso 6
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