List of ingredients
- 500 g strawberries
- 1 lime
- 20 pink Reims cookies or spoon cookies
- 150 g sugar (75g for syrup, 75 g for cream)
- 30 cl of whole liquid cream (30%)
- 3 gelatin sheets or 2 grams of agar
- 150 ml of water
- Recipe steps :
In a saucepan, heat the water and half the sugar, with the zest of a lime (the juice also if you wish), then let cool quietly Put the gelatin in cold water to rehydrate the leaves Dip the boudoirs or pink biscuits of Reims in the syrup for 2 seconds and place on the outline of your circle (this recipe is suitable for circles up to 22 cm in diameter) Wash the strawberries, remove the tail and keep a dozen (less if they are large). The others, mash them. You can sift to remove the seeds. In a saucepan, heat the equivalent of 1/3 of the strawberry puree with the sugar, then once it is boiling, off the heat, put the gelatin drained and mix well. If you are using agar, put it in the cold strawberry puree, with the sugar, bring everything to the boil for 1 minute. Pour the contents of the pan back into the remaining strawberry puree and let cool Meanwhile, whip the whole cold cream whipped cream In a large bowl, add the whipped cream to the strawberry puree, mix with a whisk and then pour into the bottom of the charlotte until half of the mold Then put a layer of strawberry slices, cover with the rest of the cream to the top, smooth and let cool 4 hours minimum before serving
