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Strawberry Charlotte Recipe

Origin: Britain      Period: Traditional

The original 'Charlotte' is a dish of the 17th Century and is a British invention. The dish consisted of lining a ring mould with bread and filling with apples, with the dish being served hot. In all likelihood the dish was named after Queen Charlotte, wife of George II, as she was the patron of apple growers. In this, as in most modern renditions, a cake (ladyfingers here) are used instead of the original bread.

Ingredients:

900g fresh strawberries
125g sugar
8 egg yolks
600ml whipping cream
ladyfingers


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Strawberry Charlotte Preparation:


Method:

Hull the strawberries and add to a food processor (reserve 90g whole to decorate) and process into a purée. Scoop this into a bowl, cover and place in a refrigerator to chill.

Meanwhile, beat together the sugar and egg yolks in a bowl until pale and creamy. Cover and place in the refrigerator to chill for at least 90 minutes.

When egg yolk mixture has chilled beat the cream until stiff. Now take the ladyfingers and use these to line the sides of a cylindrical mould or cake tin. Fold the chilled strawberry purée into the egg yolk mixture then fold in the whipped cream.

Pour the mixture into the mould then flatten the top with a spatula. Cover the top of the cream with a layer of ladyfingers and gently flatten into the mixture. Place a sheet of greaseproof or waxed paper on top. Place in the refrigerator and refrigerate over night.

The following day place a serving plate on top of the dessert then flip everything over so that the charlotte slips out onto the plate. Decorate the top with the reserved strawberries, dust with a little icing sugar and serve.

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