Charlotte with strawberries

#Charlotte with strawberries

Ingredients on the form d = 16cm:
Almond sponge cake:
30 grams of yolks (I took 1 large yolk)
50 grams of eggs (I took 1 large egg)
100 g of proteins
94 g of sugar
45 g flour
30 g of flour
30 g of pistachios, finely chopped

yolks whip with eggs and a half sugar to a dense light state.
Whip the whites with the remaining sugar until hard peaks.
Mix the egg mixture with 1/3 of the protein, flour and almond flour. Mix. Interfere with the remaining meringue.
Put the dough on a baking sheet covered with parchment, straighten out the spawn. Top sprinkled with chopped pistachios.
Bake at 190C for 10-15 minutes.
Allow to cool slightly, remove parchment, cut out the disc d = 14cm and strips along the thickness of the ring (I have 5 cm).

Panna cotta:
67 g cream
5g invert sugar (can be replaced with honey or sugar)
1 g of gelatin
Soak sheet gelatin in cold water.
Cream and invert sugar bring to a boil, add gelatin, stir.
Pour into silicone form-hemispheres d = 3 cm. Freeze.

Strawberry Coolies:
200 g strawberry puree
5 g invert sugar
9 g of glucose
16 g of sugar
4 g of gelatin

Soak gelatin in cold water.
Puree, invert sugar, glucose and sugar bring to a boil. Add the gelatin, stir.
Cool to room temperature.

in the form of 16 cm on each side to lay out biscuit strips, put a 14 cm biscuit disc on the bottom. Pour a few coolies, lay out in a circle frozen hemispheres of panna cotta. Pour the remaining coolies to cover the hemispheres. To freeze.

Vanilla mousse:
1 tsp vanilla extract
20 g milk
1 yolk
17 g of sugar
5 g of gelatin
190 g whipped cream (33-35%)

Soak in cold water gelatin.
Milk, yolk and sugar cook to 82C, stirring constantly on medium heat.
Add the gelatin, mix. Add vanilla extract, stir. Cool mixture to room temperature.
to stir whipped cream.
Pour mousse on a strawberry coolie, freeze or cool in the refrigerator overnight.
When serving decorate with berries.
Have a nice tea!


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