Celebrate the Strawberry Season with Strawberry Charlotte

strawberry-charlotte

Have you ever had a day when technology was not your friend?

This morning I was reading one of my favourite blogs on my ipad, while eating breakfast. I tried to comment on the blog using the WordPress App and instead of posting the comment on their blog it created a post for my blog including only my comment. If that is not bad enough it posted it to Twitter and emailed it to all of my email followers.

When I realized what had happened, I ran into the other room to fix my mistake on my computer, vowing to never post anything before having my morning coffee again.

To all who received this poor excuse for a blog post I hope to redeem myself by sharing this wonderful recipe with you. Now you might ask, “How that is going to earn redemption?”

It will, because it is one of the best looking and best tasting cakes I have ever made and you don’t even have to bake it! That is correct; no baking.

Strawberry-charlotte-styled

I found the recipe online at the website of a popular French Canadian chef, Ricardo. I was looking for a way to use up some wonderful fresh Ontario strawberries from my local market. We are only able to enjoy the local strawberries for a few weeks each year, but the wait is worth every bite. You can taste the difference between the locally grown berries and the ones that have come from other countries. The flavour is more intense.

This Strawberry Charlotte is like a cross between Tiaramisu and Strawberry Mousse Cake. The mousse-like centre is creamy and light and the lady fingers create an interesting crust that looks like a fence post circling around a pool of strawberry heaven. Then you top it all off with fresh strawberries and tie it up with a pretty bow. So simple!

I think it would be a great dessert to serve at a Canada Day or the fourth of July BarBQ wrapped in a red or blue ribbon.

Strawberry Charlotte

Ingredients:

Lemon Syrup
1 cup (250 ml) water
1/2 cup (125 ml) sugar
2 tbsp. (30 ml) lemon juice

Filling
4 tsp. (20 ml) gelatin
6 tbsp. (90 ml) cold water
1 1/2 cups (375 ml) strawberry sauce (see note)
1 cup (250 ml) sugar
1 1/2 cup (375 ml) 35% cream
1/2 tsp. (2.5 ml) vanilla extract
2 cups (500 ml) hulled fresh strawberries
22 store-bought ladyfinger cookies

Directions:
Lemon Syrup
In a saucepan, bring 60 ml (1/4 cup) of water with the sugar and lemon juice to a boil, stirring until the sugar has dissolved. Add the remaining water.

Filling
In a saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes. Add 125 ml (1/2 cup) of strawberry sauce, 180 ml (3/4 cup) of sugar and cook, stirring constantly, until the gelatin has dissolved. Let cool and stir in the remaining sauce. In a bowl, whip the cream with the remaining sugar and the vanilla until stiff peaks form. Gently fold in the strawberry mixture, using a spatula. Set aside.

Assembly
Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Line the edge with a strip of parchment paper.
Cut each cookie into 7-cm (2 ¾-inch) long pieces. The smaller pieces will be used to line the bottom of the pan. Quickly dip the smaller cookie pieces in the syrup and cover the bottom of the pan. Repeat the soaking with the long cookie pieces and place them upright, flat side inward, along the inner walls of the pan. Fill with the strawberry mixture and garnish with the strawberries, pressing them lightly in the filling. Gently cover the pan with plastic wrap and refrigerate for 8 hours or overnight.

Cook’s Note:
For about 375 ml (1 1/2 cups) of strawberry sauce, just puree about 1-litre (4 cups) of strawberries in the food processor until smooth and strain through a sieve.

Recipe from http://RicardoCuisine.com

strawberry-charlotte-v2

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