Charlotte Au Fraise

Food and recipe styling Kenji YoshitsukaKenji Yoshitsuka / Photography Tony NybergTony Nyberg

	STRAWBERRY PURÉE
	150g fresh or frozen strawberries
	25g granulated sugar
	7ml lemon juice
	STRAWBERRY MOUSSE
	7g gelatine powder (or 1.5 sheets gelatine)
	180ml cream
	50g granulated sugar
	120ml strawberry purée (see recipe)
	½ teaspoon vanilla extract
	LADY FINGERS/SAVOIARDI BISCUITS (or use 24-30 store-bought lady fingers/Savoiardi biscuits)
	4 eggs
	115g granulated sugar
	½ teaspoon vanilla extract
	140g all-purpose flour
	icing sugar, for dusting
	TO ASSEMBLE & SERVE
	strawberry liqueur or fruit juice (optional)
	fresh strawberries
	mint leaves, edible flowers
	icing sugar
	strawberry sorbet
	almond biscuits, crushed, to garnish

1.	STRAWBERRY PURÉE
2.	Combine the strawberries, sugar and lemon juice in a saucepan over a medium heat.
3.	Cook, stirring occasionally, until the strawberries break down and the mixture becomes syrupy (about 10 minutes).
4.	Remove from the heat and let it cool slightly, then blend until smooth.
5.	Strain through a fine mesh sieve to remove the seeds if desired.
6.	Set aside a few teaspoons of purée for garnish and use the rest to make the mousse.
7.	STRAWBERRY MOUSSE
8.	If using gelatine powder, dissolve it in 30ml of cold water and let it sit for about 5 minutes to bloom.
9.	Gently heat it over a double boiler or in the microwave until fully dissolved, then cool.
10.	If using gelatine sheets, soak them in cold water, then dissolve as per package instructions.
11.	In a mixing bowl, whip the cream and sugar until soft peaks form.
12.	Fold the strawberry purée into the whipped cream.
13.	Gently fold in the dissolved gelatine (making sure it’s not hot) until fully combined.
14.	Add the vanilla extract and mix well.
15.	LADY FINGERS/SAVOIARDI BISCUITS
16.	The same batter is used to make a thin biscuit base for the desserts and the biscuit fingers to go around the sides.
17.	Heat the oven to 180°C. Line a baking sheet with baking paper.
18.	Using an electric mixer on high speed, beat the eggs and sugar until thick, pale and tripled in volume, about 5-7 minutes.
19.	Gently fold in the vanilla extract. Sift the flour over the egg mixture in batches, carefully folding in each batch with a spatula, being cautious not to deflate the mixture.
20.	Transfer the batter to a piping bag fitted with a 6mm round tip.
21.	For the biscuit base, pipe a bit of batter onto the baking sheet and spread thinly to a circle 12cm in diameter (or if you are making two smaller desserts, make two circles each 6cm in diameter).
22.	Pipe the remaining batter onto the prepared baking sheet in 10cm-long lines, leaving space between each one (you should have about 26 finger biscuits).
23.	Lightly dust the piped ladyfingers with icing sugar.
24.	Bake for about 10-12 minutes or until lightly golden and firm to the touch.
25.	Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
26.	TO ASSEMBLE
27.	Line the sides and bottom of a 12cm ring mould or 2 x 6cm moulds with baking paper.
28.	Put the biscuit base into the bottom of the mould.
29.	If desired, lightly soak the lady fingers in strawberry liqueur or fruit juice.
30.	Arrange the lady fingers around the sides and bottom of the mould(s), placing them tightly together (save some of the biscuits for the second layer).
31.	Pipe half of the strawberry mousse into the mould(s), spreading it evenly.
32.	Arrange a second layer of lady fingers on top of the mousse, then pipe or spread on the remaining mousse.
33.	Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
34.	Before serving, gently remove the charlotte from the ring mould and remove the baking paper.
35.	Garnish with fresh berries, mint leaves or edible flowers, a dusting of icing sugar and serve with sorbet and almond biscuit crumbs, if desired.

Kenji Yoshitsuka

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