Dessert
Strawberry Charlotte with Blueberry and Lemon Cream
1 u 30 minVoor 8Nutri-Score D€€
D
1 u 30 min
1 u 30 minStrawberry Charlotte with Blueberry and Lemon Cream
recept van
Jiaxin’s homecafe
@h0mec4fe
3 recepten
4 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
ladyfingers (sponge fingers for lining the mould)Bakkerij200 g
strawberries (washed, hulled, halved lengthwise)Groente en fruit500 g- blueberries (washed)Groente en fruit250 g
lemon (zested and juiced)Groente en fruit2 stukken
mascarpone (at room temperature)Zuivel250 g- heavy cream (very cold)Zuivel400 ml
sugarVoorraadkast120 g- gelatin sheets (bloomed in cold water)Voorraadkast6 stukken
water (for the syrup)Overig100 ml- vanilla extractVoorraadkast5 ml
per portie
Voedingswaarden
284kcal
- Koolhydraten
- 26 g
- Eiwitten
- 4 g
- Vetten
- 18 g
wat u gebruikt
Keukengerei
Springvorm
Mengkom ×2
Handmixer
Steelpan
Spatel
Bakkwast
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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