A stunning and decadent summertime dessert. The base is sponge cake topped with strawberry mousse that is stabilized with gelatin. This elegant dessert can be prepared ahead and refrigerated.
In Asian countries, strawberry is called the “queen of fruits” as it is packed with nutrients. They are high in fibre, rich in antioxidants like Vitamin C, lowers cholesterol, eases inflammation, promotes bone and eye health.
In Asian countries, strawberry is called the “queen of fruits” as it is packed with nutrients. They are high in fibre, rich in antioxidants like Vitamin C, lowers cholesterol, eases inflammation, promotes bone and eye health.
Strawberry Charlotte
(Serves 8)
Hot Milk Sponge Cake
(use only cake recipe not lime syrup)
Recipe link:
http://www.bhg.com/recipe/sponge-cakes/hot-milk-sponge-cake-with-tropical-topper/
Alternatively, you can use your own sponge cake recipe.
Bake cake in an 8" round pan in advance and cool.
Strawberry Mousse
Ingredients:
6 + 4 medium sized strawberries
1/3 cup sugar + 2 tablespoons sugar
1 cup whipping cream
2 1/2 teaspoons or 7 gms unflavoured gelatin
Method:
Cool the mixing bowl along with the whisk for whipping cream in the freezer.
Chop 4 strawberries into small pieces. Keep aside.
Puree 6 strawberries with 1/3 cup sugar. Take 1/4 cup of this puree and mix it with the gelatin. Let the gelatin bloom for few minutes, then run mixture in the microwave for 15 seconds and let it cool.
Whip the cream with 2 tablespoons of sugar in the cold mixing bowl till soft peaks. Gently with a spatula, fold in balance puree, gelatin mixture and chopped strawberries into the whipped cream.
Assembling
Ingredients:
10 + 2 strawberries
1/4 cup strawberry jam
1/4 cup chopped nuts (optional)
Cut 10 strawberries into halves, keeping the rest to garnish as strawberry fans.
Take an 8" springform pan and loosen the clip. Place the cooled baked sponge cake at the bottom. Now close the clip and apply some jam along the top edge of the cake. Place strawberries halves all around with the cut sides facing the outside edge of the pan. The top of the strawberry acts as the base.
Fill the centre with the whipped strawberry cream. Smooth the top and chill overnight for the cream to set.
When serving, remove the sides of the springform pan. Decorate top with strawberry fans glazed with some warm jam. Brush the sides of the cake with jam too. If desired, press finely chopped nuts all around the edge of the cake.
(Serves 8)
Hot Milk Sponge Cake
(use only cake recipe not lime syrup)
Recipe link:
http://www.bhg.com/recipe/sponge-cakes/hot-milk-sponge-cake-with-tropical-topper/
Alternatively, you can use your own sponge cake recipe.
Bake cake in an 8" round pan in advance and cool.
Strawberry Mousse
Ingredients:
6 + 4 medium sized strawberries
1/3 cup sugar + 2 tablespoons sugar
1 cup whipping cream
2 1/2 teaspoons or 7 gms unflavoured gelatin
Method:
Cool the mixing bowl along with the whisk for whipping cream in the freezer.
Chop 4 strawberries into small pieces. Keep aside.
Puree 6 strawberries with 1/3 cup sugar. Take 1/4 cup of this puree and mix it with the gelatin. Let the gelatin bloom for few minutes, then run mixture in the microwave for 15 seconds and let it cool.
Whip the cream with 2 tablespoons of sugar in the cold mixing bowl till soft peaks. Gently with a spatula, fold in balance puree, gelatin mixture and chopped strawberries into the whipped cream.
Assembling
Ingredients:
10 + 2 strawberries
1/4 cup strawberry jam
1/4 cup chopped nuts (optional)
Cut 10 strawberries into halves, keeping the rest to garnish as strawberry fans.
Take an 8" springform pan and loosen the clip. Place the cooled baked sponge cake at the bottom. Now close the clip and apply some jam along the top edge of the cake. Place strawberries halves all around with the cut sides facing the outside edge of the pan. The top of the strawberry acts as the base.
Fill the centre with the whipped strawberry cream. Smooth the top and chill overnight for the cream to set.
When serving, remove the sides of the springform pan. Decorate top with strawberry fans glazed with some warm jam. Brush the sides of the cake with jam too. If desired, press finely chopped nuts all around the edge of the cake.