In my kitchen, each season is strongly attached to different recipes and flavours, depending on the array of ingredients available at a particular time of the year. There is a Carrot Cake in late November, when regional fruits are already long gone, and a traditional Greek Moussaka, made with a bumper crop of my homegrown aubergines and tomatoes...Yes, I really can go on for hours! But when it comes to early summer, the choice couldn't be more obvious than this elegant Strawberry Charlotte. With its light as a feather interior full of freshly puréed strawberries, it seems like the only right accompaniment to those sweet and dreamy days...
Strawberry Charlotte Recipe:
- 2 cups of very strong mint tea
- Ladyfingers biscuits
- 500 grams strawberries (plus a few more for decoration)
- juice of one lemon
- 150 grams powdered sugar
- 7 grams gelatin
- 2 cups heavy whipping cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
Line bottom and sides of 9" (21cm) springform pan with ladyfingers dipped in a warm mint tea. Chill in the refrigerator for about two hours.
In a food processor, puree strawberries with 150 grams of powdered sugar and lemon juice.Warm it up slightly and add gelatin dissolved in a small amount of hot water. Stir well to combine. Let cool, then chill in the refrigerator until it begins to set.
In a large mixing bowl whip cream with the remaining amount of sugar and vanilla extract until soft peaks begin to form. Gently fold in cooled strawberry puree, so that there are still visible streaks of it in the cream. Spoon into ladyfinger-lined pan and smooth with spatula. Top with some fresh strawberries and mint leaves. You can also brush top of the cake with some strawberry gelatin.... just to make things prettier!
*Charlotte Sometimes is one of my favourite songs by The Cure! The absolute must-hear!
