| Charlotte with strawberries |
printTo serve with: Château de Rolland Barsac Sauternes
For 6 - 8 persons
Ingredients :
- 18 sponge biscuits (lady fingers)
- 300 gr (10.5 oz) strawberries
For the bavarian cream:
- 25 cl (8.25 fl.oz) milk
- 3 egg yolks
- 5 gelatine leaves
- 3 tablespoons sugar
- 2 tablespoons vanilla sugar
For the whipped cream:
- 300 g (10.5 oz) whipped cream
Recipe:
Preparation 1 day before serving:
Mix milk, sugar, vanilla sugar and a pinch of salt in a pan. Heat up until boiling. Remove then from the fire. Soak the gelatine leaves in a big bowl filled with water.
Beat up the egg yolks and add the boiling milk mixture and keep stirring all the time with a wooden spoon. Put it back on the fire and keep stirring. Remove before it boils.
Dry up the gelatine and add it to the hot Bavarian cream and let it cool down.
Grease a Charlotte mold and cover the edge with the biscuits. Whip the cream until it gets solid. Add it carefully to the Bavarian cream with a spoonbill.
Pour the mixture into the mold by adding strawberries between the cream layers until the mold is covered. Cover it and leave it in the fridge for the night.
Before serving, turn out the cake by putting the bottom of the mold into hot water and put it on the serving plate. Decorate with remaining strawberries and whipped cream.
Serve the dish with CHATEAU de ROLLAND BARSAC – SAUTERNES.