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🇺🇸 American Foodie Bits 🇺🇸

Strawberry Shortcake​


recette-17.jpg


Ingredients :
  • 17 spoon cookies
Strawberry mousse :
  • 3.5 sheets of gelatin
  • 400g + 100g strawberries
  • 80g caster sugar
  • 35 cl of full liquid cream
Syrup:
  • 50ml water
  • 50g sugar
Deco:
  • 200g strawberries
  • Mint leaves
Preperation :

Syrup:
  1. Place the water, sugar and rum in a saucepan. Bring to a simmer and simmer for about 3 minutes.
  2. Let come to room temperature while you prepare the rest.
Strawberry mousse :
  1. Place the gelatin in a bowl of cold water.
  2. Wash and hull 400g strawberries. Place them in a blender and blend until you get a puree.
  3. Place about 1/3 of this puree in a saucepan, straining the seeds from the strawberries with a sieve, add the sugar and bring to the boil.
  4. Remove from the heat as soon as it boils
  5. Off the heat, add the drained gelatin.
  6. Let come to room temperature.
  7. In the meantime, whip the very cold liquid cream, for 5 to 10 minutes, at medium speed, until it thickens.
  8. Pour a large spoonful of whipped cream into the strawberry puree and mix quickly. Add the rest of the whipped cream delicately, with a spatula Mix by lifting the mass with the spatula until the foam is homogeneous.

Assembly​

  1. Line your charlotte mold with baking paper.
  2. Lightly dip each spoon biscuit in the syrup and place them all around the mold.
  3. Pour half of the strawberry mousse into the mold. Smooth with a spoon.
  4. Cover with 100 g of strawberries. You can cut them into slices to have something neat when cut, or cut them into pieces
  5. Pour the remaining strawberry mousse.
  6. Cover with a layer of ladyfingers lightly soaked in syrup.
  7. Place in the fridge for at least 4 hours. You can leave overnight
  8. Unmold the charlotte onto a serving platter.
  9. Decorate with strawberries, whole or cut into pieces, and mint leaves.
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Recette : Charlotte aux fraises

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