Strawberry Charlotte recipe
information
375 calories per each of 8 slices
ingredients
8 egg yolks
150 g (5 oz) sugar
3 egg whites
65 g (2 1/2 oz) plain flour
150 g (5 oz) strawberry jam
225 g (8 oz) strawberries
1 1/2 tablespoons Cognac
3 teaspoons gelatine
250 ml (8 fl oz) milk
1/2 vanilla pod
250 ml (8 fl oz) double cream
1 tablespoon icing sugar
150 g (5 oz) sugar
3 egg whites
65 g (2 1/2 oz) plain flour
150 g (5 oz) strawberry jam
225 g (8 oz) strawberries
1 1/2 tablespoons Cognac
3 teaspoons gelatine
250 ml (8 fl oz) milk
1/2 vanilla pod
250 ml (8 fl oz) double cream
1 tablespoon icing sugar
method
1. Cover a baking tray with baking parchment. Beat 4 of the egg yolks with 3 tablespoons of the sugar until frothy.
2. Whisk the egg whites with 1 tablespoon of the sugar until stiff and fold with the flour into the yolks.
3. Spread the mixture on the baking tray and bake in a very hot oven (240°c, 475°f, gas 9) for 5 - 7 minutes, until golden brown.
4. Turn out of the tin on to a tea towel, peel off the paper and while still warm spread with the jam. Roll up, wrap in aluminium foil and leave to stand for 12 hours.
5. Quarter the strawberries and sprinkle with 1 tablespoon of the sugar and the Cognac. Marinate for 2 hours.
6. Whisk the remaining egg yolks with the remaining sugar until frothy. Bring the milk to the boil with the slit vanilla pod, remove the vanilla and stir the milk into the egg yolks.
7. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water. Add the gelatine to the warm milk and strain through a sieve. Whisk the cream with the icing sugar until stiff and fold into the custard when it begins to set.
8. Line a rounded loaf tin with cling film. Cut the jam roll into 16 slices and line the tin using half the sponge. Fill with two thirds of the cream mixture.
9. Mix the strawberries into the remaining cream and fill up the tin. Top with the remaining slices of sponge.
10. Leave the strawberry charlotte to set and turn out of the tin just before serving.
2. Whisk the egg whites with 1 tablespoon of the sugar until stiff and fold with the flour into the yolks.
3. Spread the mixture on the baking tray and bake in a very hot oven (240°c, 475°f, gas 9) for 5 - 7 minutes, until golden brown.
4. Turn out of the tin on to a tea towel, peel off the paper and while still warm spread with the jam. Roll up, wrap in aluminium foil and leave to stand for 12 hours.
5. Quarter the strawberries and sprinkle with 1 tablespoon of the sugar and the Cognac. Marinate for 2 hours.
6. Whisk the remaining egg yolks with the remaining sugar until frothy. Bring the milk to the boil with the slit vanilla pod, remove the vanilla and stir the milk into the egg yolks.
7. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water. Add the gelatine to the warm milk and strain through a sieve. Whisk the cream with the icing sugar until stiff and fold into the custard when it begins to set.
8. Line a rounded loaf tin with cling film. Cut the jam roll into 16 slices and line the tin using half the sponge. Fill with two thirds of the cream mixture.
9. Mix the strawberries into the remaining cream and fill up the tin. Top with the remaining slices of sponge.
10. Leave the strawberry charlotte to set and turn out of the tin just before serving.
serving amount
to fill 1 rounded loaf tin:
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