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Preparation
in 30 minutes
Cooling
in 180-240 minutes
- Place the leaf gelatine in cold water. Reserve about 3 tbsp. strawberries and strain the rest.
- Add the sugar, liqueur and juice of half a lemon and mix well.
- Squeeze the gelatine dry and melt in a saucepan over the lowest heat.
- Stir into the strawberry purée and allow to set, not forgetting to stir the mixture from time to time.
- Whip the cream until stiff and mix together with the strawberry purée and the reserved whole strawberries.
- Pour into a lightly greased pudding basin which has been lined with the savoy biscuits, and refrigerate for approx. 3-4 hours.
- Before serving, turn out the charlotte and decorate the top with whipped cream and a few whole strawberries.
Ingredients
200
g
500
g
strawberries
400
g
whipping cream
150
g
icing sugar
15
g
leaves of gelatine
1
lemon
3
tbsp
Alkermes (sweet liqueur)
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
957 kj
228 kcal
Carbs
28 g
Fat
12 g
Protein
2 g
Products
in this recipe
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