Strawberry Charlotte
Ingredients
Directions
Prepare the gelatine and strawberries
Dissolve gelatine in warm water and strain.
When nearly set, dip fresh strawberries into the gelatine.
Line and fill the mold
Line the bottom and sides of a round mold with the strawberries, packed in ice.
Fill the mold with the prepared cream.
Serve
Serve when cold with whipped cream poured around it.
Dip the mold in warm water before turning it out.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid as it cools, giving the dessert a firm body that holds its shape.
- Fresh strawberries
- Provide fruit flavour and a bright decorative lining against the mold.
- Cream
- Forms the rich, soft body of the filling once it has set.
- Whipped cream
- Adds lightness and extra richness alongside the set cream when served.
The step that matters
Dipping the strawberries when the gelatine is nearly set. Gelatine sets as it cools. If it is too liquid, the berries slide off or sink; if it is fully set, it will not grip them. A partly set gel holds the fruit in place.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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