The simplest Russian strawberry Charlotte (traditional method & Thermomix)
Description
Light, fruity and elegant, Strawberry Shortcake is always a hit. This no-bake classic is ideal for entertaining, or for ending a spring or summer meal on a fresh, gourmet note. This express version can be prepared in no time, with or without a Thermomix. Covered with boudoirs soaked in fruit juice, it conceals a creamy mousse with yoghurt, strawberries and whipped cream. It's an easy recipe to make the day before for impeccable results. Tip The charlotte keeps well for up to 48 hours in the fridge. You can also replace the strawberries with raspberries, mangoes or a mixture of red fruits, depending on the season.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Lightly moisten a charlotte mould and line with cling film (this will make it easier to remove from the mould).
2. Pour the fruit juice into a flat-bottomed bowl. Dip the boudoirs in it quickly (just a few seconds) and line the sides of the tin with them, pressing them in tightly.
3. Soften the gelatine in cold water for about 10 minutes.
4. Blend the strawberries with the sugar until smooth.
5. Melt the gelatine in a small saucepan over a low heat. Add 2-3 spoonfuls of strawberry purée to make it smooth, then add this mixture to the remaining purée.
6. Stir the yoghurt into the strawberry purée.
7. Whip the very cold cream until stiff, then gently fold it into the strawberry mixture.
8. Pour the mousse into the mould, level the surface, cover with a plate and place a weight on top (e.g. a tin).
9. Chill for at least 12 hours.
10. Turn the charlotte out onto a serving dish and carefully remove the cling film.
11. Decorate with fresh strawberries or other red fruit.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Line a charlotte mould with cling film.
2. Pour the juice into a bowl and quickly dip the boudoirs in it. Line the tin.
3. Rehydrate the gelatine in cold water.
4. Place the strawberries and sugar in the Thermomix bowl. Blend for 30 sec / speed 6. Reserve ¾ of the purée.
5. Squeeze out the gelatine and place in the Thermomix bowl with the remaining purée. Heat for 3 min / 50 °C / speed 2.
6. Return all the purée to the bowl. Add the yoghurt and blend for 20 sec / speed 3. Gently fold in the whipped cream (previously whipped with a mixer or 15 sec / speed 3 on the Thermomix with the whisk very cold).
7. Pour the mousse into the mould, cover with a plate and a weight and place in the fridge for at least 12 h.
8. Unmould, remove the cling film and decorate to taste.
