Step 1: Strawberry puree
- 15 minutes before the start, prepare the gelatin. Soak 2.5 sheets of gelatin in cold water
- In the saucepan, pour the strawberries cut into small cubes, 1 lime juice, 1/4 zest of lime and 50g of brown sugar
- Heat over low heat until you get a compote
- Mix with the plunging blender to smooth
- Take 210g of still hot puree (reserve the remaining 125g for strawberry stew) and add the rehydrated gelatin, mix with the maryse to incorporate the gelatin
- Mix again to smooth
- Dispose in a bowl and reserve in the fridge (the puree must be dropped to 20 ° before being added to the whipped cream)
Step 2: Strawberry stew
- Soak 1 sheet of gelatin, in cold water
- In the saucepan, pour the 125g of strawberry puree that you had reserved during the previous preparation. Add 6g of starch, 15g of sugar and bring to a boil
- Remove from heat and stir in the well-wrung leaf gelatin.
- Mix, pour into a bowl and set aside in the fridge
Step 3: the spoon biscuit
- Preheat oven to 200° rotating heat
- With the whisk, mount the whites in the bowl of the robot and 100g of sugar in snow gradually until you get a foam consistency.
- With a maryse, stir in the yolks and then the flour sifted in several times without dropping the biscuit
- Poach the two circles starting from the center and forming a snail then sprinkle with icing sugar
- Cook 8 minutes at 200 °, watch, the biscuit should brown but not too much
- Then gently pass your knife under each cookie, from left to right, to peel them off the paper
Step 4: Strawberry whipped cream
- Pour 170g of whole very cold liquid cream into the bowl of the robot.
- Start whipping the cream at low speed and then increase the speed gradually
- Stop whipping when the cream has a shaving foam consistency, we do not try to have a whipped cream too firm in which it would be difficult to incorporate the strawberry puree
- When the puree mixture of strawberries and gelatin has dropped back to 20 °, pour it into a bowl, add 1/3 of the whipped cream and mix to homogenize the whole
- Then pour this mixture into the rest of the whipped cream, and mix gently with the maryse, lifting the mass.
- Reserve in a piping bag
Step 5: Editing
- Line your mold with rhodoid (optional)
- Place your circle on a presentation card or the plate that will be used to present it
- Place your mixture of crushed Nantes biscuits and melted butter to make the bottom, then smooth with the back of a spoon.
- Poach 1/3 of the strawberry whipped cream
- Collect the strawberry stew, put in your pocket and poach on the whipped cream a stew snail from the center
- Place the cookie disc to the shape, press to push it slightly
- Poach the rest of the foam
- Smooth with the back of a spoon, gently tap the plate so that the foam is evenly distributed
- Leave 1 night in the refrigerator (strawberries will be raised the next day as they may return water overnight)
- Decorate before serving with fresh strawberries and rounds of oven
- Finally arrange the small Nantes biscuits around the Charlotte.