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Le Chaudron recipe
Charlotte aux fraises
Strawberry charlotte
⏱ 60 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
30ladyfingers
500 g (18 oz)fresh Mara des Bois strawberries
400 ml (1⅔ cups)heavy cream (35% fat)
200 g (7 oz)cold mascarpone
100 g (3½ oz)powdered sugar, sifted
6 sheetsgelatin12 g total
100 ml (½ cup)light syrup
- 30 ladyfingers
- 500 g (18 oz) fresh Mara des Bois strawberries
- 400 ml (1⅔ cups) heavy cream (35% fat)
- 200 g (7 oz) cold mascarpone
- 100 g (3½ oz) powdered sugar, sifted
- 6 sheets gelatin 12 g total
- 100 ml (½ cup) light syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water for 10 minutes, then squeeze dry.
- Blend 400 g (14 oz) of strawberries with 50 g (¼ cup) of sugar and strain until smooth.
- Heat a quarter of the coulis with the gelatin until dissolved, then stir back into the rest.
- Whip the cold cream with the mascarpone and powdered sugar to firm peaks.
- Gently fold in the lukewarm coulis.
- Dip the ladyfingers in the syrup and line the plastic-lined mold, packing them tightly.
- Fill with the strawberry mousse and chopped fresh strawberries, top with more ladyfingers and chill for 6 hours.
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