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Dessert

Strawberry Charlotte

A molded dessert of strawberries and whipped cream with gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Charlotte

Ingredients

Directions

Prepare the mold

  1. Set a mold in cracked ice and line the bottom and sides with fresh strawberries.

  2. Dip each strawberry in dissolved gelatin flavored with wine.

Make the strawberry cream

  1. Mash one box of strawberries and strain through a sieve to make the strawberry cream.

  2. Combine the strained strawberries, dissolved gelatin, and sweetened whipped cream.

  3. Beat well and fill the mold with the mixture.

Fill the mold

  1. Once lined, fill the mold with strawberry cream.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh strawberries
Form the lining and add fresh fruit flavor and color to the finished charlotte.
Gelatine
Sets the strawberry cream so the charlotte holds its shape when unmolded.
Whipped cream
Adds air and richness, giving the filling a light, creamy texture.
Sugar
Sweetens the strawberry cream and balances the tartness of the fruit.

The step that matters

Dip each strawberry in dissolved gelatin flavored with wine.. Gelatin must be dissolved fully and kept fluid but not too hot, so it coats the berries thinly and sets firmly. If it cools too much it thickens unevenly and the lining may not hold.

“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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