Today we’re celebrating the princess of the house who turns one month!
I’m not going to post a dedicated recipe every 30 days (not because I don’t like the idea eh, but I don’t think I can keep up!)
For the first anniversary, however, I did it and the result is a dessert with strawberries: a charlotte (with ready-to-use ladyfingers t ;-)) super creamy: a cuddle!
SERVES 6-8 PEOPLE
READY IN 2h 30’
8,8 oz milk
Vanilla flavor to taste
½ lemon zest
3 egg yolks
2,3 oz sugar
0,7 oz corn starch
10,5 oz whipped cream
5,3 oz coarsely chopped white chocolate
10,5 oz water
1 lemon zest
vanilla extract to taste
5,3 oz confectioner’s sugar
2 gelatin sheets (ab. 5 g0,17 oz)
7 oz strawberries
1 tablespoon sugar
1 tablespoon lemon juice
seed oil / butter to taste
White chocolate, chopped to taste
STEP 1:MAKE THE CREAM
Pour the milk into a brick and add vanilla and lemon peel. Turn the heat on and wait until boils.
Meanwhile, in a saucepan (off the heat), mix the egg yolks, sugar and starch with a whisk to get a smooth cream.
When the milk has reached a boil, strain it and add it to the cream of egg yolks, mixing with a whisk.
Now put the saucepan on the stove and continue stirring until it has thickened (in maximum 8-10 minutes it is ready).
When cold add whipped cream.
Divide the cream into two bowls and add to one of them the chocolate.
STEP 2: MAKE THE SOAK
Place water and lemon zest in a pan and rest for 30 min.
Add vanilla and sugar and turn the heat on.
Melt sugar then turn the heat off.
STEP 3: MAKE THE STRAWBERRY GELEE’
Soak the gelatin sheets in cold water.
Wash the strawberries and remove the green part, then cube.
Place cubed strawberries, lemon juice and sugar in a non-stick pan and cook on low heat covering with a lid (ab 10-15 min).
Add squeezed gelatin and mix.
STEP 4: FILL THE CAKE
You will need a hinged mold or a ring. Brush the inside of the mold (bottom and internal edges) with seed oil or melted butter. Cut out a circle of parchment paper place it on the bottom.
Do the same for the edges.
Place ladyfingers all around,
and on the bottom.
Brush the bottom with the lemon soak
Add the cream + chocolate.
Now add the strawberry gelée
And cover with a ladyfingers layer previously drenched into the lemon soak
finally add more cream.
STEP 5: REST INTO THE FREEZER
Place the cake into the freezer for a couple of hours.
Finally decore it with chocolate, whipped cream and strawberries.
#getBready & enjoy your meal