Strawberry Charlotte Recipes

Steps:

• Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.
• Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.
• Beat the cream.
• Line the sides of a cylindrical mold with ladyfingers.
• Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream.
• Cover with wraxed paper and refrigerate for 8 hours.
• Reverse dessert into a serving dish. Decorate with fresh strawberries.

Steps:

• Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.), Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer., Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme., In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight., Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

Steps:

• In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
• Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
• Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
• Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.