Strawberry puree

  • 270g strawberries
  • 1 lime juice
  • 50g brown sugar
  • 1/4 lime zest
  • 5g gelatin

Strawberry stew

  • 125g strawberry puree
  • 2g gelatin
  • 6g corn or potato starch
  • 15g sugar

Strawberry whipped cream mousse

  • 170g whole liquid cream
  • 210g strawberry puree

Spoon cookies

  • 40g white
  • 25g yellow
  • 32g flour
  • 32g sugar
  • 10g icing sugar
  • 15 gr of Fourme d’Ambert

The bottom of the cake

  • 160 gr small Nantes biscuits in crumbs
  • 25 gr dice Fourme d’Ambert
  • 60 gr melted butter

For the décor

  • 200g strawberries
  • 120 g of mini circle of Fourme d’Ambert
  • Small biscuits from Nantes


Step 1: Strawberry puree

  1. 15 minutes before the start, prepare the gelatin. Soak 2.5 sheets of gelatin in cold water
  2. In the saucepan, pour the strawberries cut into small cubes, 1 lime juice, 1/4 zest of lime and 50g of brown sugar
  3. Heat over low heat until you get a compote
  4. Mix with the plunging blender to smooth
  5. 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
  6. Mix again to smooth
  7. 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

  1. Soak 1 sheet of gelatin, in cold water
  2. 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
  3. Remove from heat and stir in the well-wrung leaf gelatin.
  4. Mix, pour into a bowl and set aside in the fridge

Step 3: the spoon biscuit

  1. Preheat oven to 200° rotating heat
  2. 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.
  3. With a maryse, stir in the yolks and then the flour sifted in several times without dropping the biscuit
  4. Poach the two circles starting from the center and forming a snail then sprinkle with icing sugar
  5. Cook 8 minutes at 200 °, watch, the biscuit should brown but not too much
  6. Then gently pass your knife under each cookie, from left to right, to peel them off the paper

Step 4: Strawberry whipped cream

  1. Pour 170g of whole very cold liquid cream into the bowl of the robot.
  2. Start whipping the cream at low speed and then increase the speed gradually
  3. 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
  4. 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
  5. Then pour this mixture into the rest of the whipped cream, and mix gently with the maryse, lifting the mass.
  6. Reserve in a piping bag

Step 5: Editing

  1. Line your mold with rhodoid (optional)
  2. Place your circle on a presentation card or the plate that will be used to present it
  3. Place your mixture of crushed Nantes biscuits and melted butter to make the bottom, then smooth with the back of a spoon.
  4. Poach 1/3 of the strawberry whipped cream
  5. Collect the strawberry stew, put in your pocket and poach on the whipped cream a stew snail from the center
  6. Place the cookie disc to the shape, press to push it slightly
  7. Poach the rest of the foam
  8. Smooth with the back of a spoon, gently tap the plate so that the foam is evenly distributed
  9. Leave 1 night in the refrigerator (strawberries will be raised the next day as they may return water overnight)
  10. Decorate before serving with fresh strawberries and rounds of oven
  11. Finally arrange the small Nantes biscuits around the Charlotte.

Serve fresh!

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