Strawberry charlotte with cheese
6 servings
30 minutes
Strawberry charlotte with cheese is a delicate dessert where airy mascarpone cream with a hint of pistachio intertwines with juicy strawberries. This recipe combines European baking traditions with an authorial approach, creating a harmony of textures and flavors. The refreshing berry note complements the softness of the cream, while the biscuit adds an exquisite contrast to the dish. An ideal choice for summer tea or a romantic dinner, this dessert will adorn your table and provide pleasure with every bite.
1
Soak the gelatin. Puree 300 grams of strawberries and mix with cheese, pistachios, and sugar. Squeeze the gelatin and dissolve it in a saucepan over low heat. Gradually mix the gelatin into the strawberry-mascarpone cream.
- Gelatin: 8 g
- Strawberry: 400 g
- Mascarpone cheese: 250 g
- Pistachios: 50 g
- Sugar: 80 g
- Gelatin: 8 g
2
Slice half of the remaining strawberries and mix them into the mixture. Line the bottom and sides of a 1-liter high mold with plastic wrap, fill with cream to a thickness of 1 cm, and arrange cookies (preferably sponge) around the edges. Fill the mold with the remaining cream and smooth it out. Leave to cool for 2 hours.
- Strawberry: 400 g
- Biscuits (cookies): 24 pieces
3
Slice the remaining strawberries. Whip the cream. Invert the charlotte onto a plate, remove the film, cover with biscuits, and decorate with cream. Arrange strawberry slices around the edges and on top of the charlotte, and sprinkle with powdered sugar.
- Strawberry: 400 g
- Cream: 150 ml
- Biscuits (cookies): 24 pieces
- Icing sugar: 3 teaspoons
