Charlotte aux Fraises

How to Make Charlotte aux Fraises

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1. Soak the gelatine leaves in cold water for 5 minutes. Line a 20 cm charlotte mould with cling film.

   Mark done Start 5 min timer

2. Heat the 250 ml milk until steaming. Whisk the yolks and sugar, pour on the milk, whisking, and return to the pan. Stir over low heat for 5 minutes until the custard coats a spoon.

   Mark done Start 5 min timer

3. Squeeze the gelatine and stir it into the hot custard until dissolved. Cool to room temperature, stirring often.

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4. Fold in the strawberry purée, then the whipped cream.

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5. Dip the sponge fingers briefly in the 4 tbsp milk and stand them around the mould. Pour in the cream and cover with more sponge fingers. Chill for 4 hours.

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6. Turn out and decorate with the strawberries.

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Small Things That Help

• Cool the custard fully before folding in the cream.
• Dip the sponge fingers very briefly.
• Chill for at least 4 hours so it sets.

Serving Suggestions

• Fresh strawberries
• Whipped cream
• Sweet sparkling wine

Storing & Reheating Charlotte aux Fraises

Keeps for 2 days in the fridge.

Charlotte aux Fraises FAQ: Common Questions

Charlotte aux Fraises Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.