Funnily enough, last weekend I apparently had exactly the same idea as chocolate of sweet creativity. I still had a bowl of delicious strawberries, but no real idea what to make of it. That's why I searched diligently and found a great older recipe for a kind of reversed Charlotte with strawberries at lecker.de and interpreted it in my own way. For 2 Charlotte (s), soak 2 sheets of white gelatine in cold water. Clean and stalk about 250 g of strawberries. Cut well half of the strawberries into very fine slices. Cover 2 broad cups or dessert bowls (about 200-250 ml each) with cling film and spread the fine strawberry slices in a tile-like pattern. The easiest way is to start at the bottom and work your way up the sides. Mix remaining strawberries with 3 tbsp sugar and 1 tbsp lemon juice, then mix in 100 g (or quark) curd cheese. Squeeze the gelatine well and dissolve in a small saucepan at low temperature. Stir a spoonful of cream well under the gelatin, then pour the whole back into the strawberry quark and stir well. Beat 100 ml of whipped cream with 1 tbsp sugar and the Mark 1 scraped vanilla bean until stiff and place under the quark mixture. Spread the cream over the two cups ...

Little strawberry-Charlotte

Funny enough, last weekend I seem to have exactly the same idea as chocolate of sweet creativity.
I still had a bowl of delicious strawberries, but no real idea what I should do with it. That's why I searched diligently and found a great older recipe for a kind of reversed Charlotte with strawberries at lecker.de and interpreted it in my own way.

For 2 Charlotte (s)
soak 2 sheets of white gelatine in cold water. Clean and strew about 250 g of strawberries . Cut well half of the strawberries into very fine slices.
2 Broad cups or dessert bowls (each about 200-250 ml content) with cling film lining and distribute the fine strawberry slices like a roof tile in it , The easiest way is to start from the bottom and then work your way up the sides.
Other strawberries with 3 tbsp sugar and 1 tbsp Stir lemon juice , then
Dissolve the gelatine well and place in a small saucepan at low temperature dissolve something. Stir a spoonful of cream well under the gelatin, then pour the whole back into the strawberry quark and stir well. with Beat 1 tbsp sugar and Mark 1 scraped vanilla pod stiff and stir into the quark mixture. Spread the cream over the two cups and fill up to the rim.
Put 75 g whole-grain butter biscuits into a freezer bag and finely grind with a rolling pin. Melt 75 g of butter and mix with the biscuit crumbs. Spread on the cream and press to a ground. Cover with cling film. Stir in the fridge overnight or for at least 12 hours.
To serve, simply tumble to a plate and peel off the foil.
I think next time I would use the cream more like mascarpone in the original recipe to add a little more flavor. There could be more strawberries in the cream as well.
The strawberries that were in the cup did not look so pretty anymore. I could also imagine stabilizing them with red cake and making them more durable.
I had too much cream in the cream that was too soft. This did not allow the bottom to press in optimally.
Overall, a really nice idea!
Supper Menu

Comfy spot for American breakfast & lunch fare in a quaint diner setting with Coca-Cola memorabilia....

British Tea Time: scones

When I was in London for business last week, a typical British Tea Time was not missing. And so I sat on a sunny Sunday with two colleagues in the beautiful garden of a great hotel in Kensington and enjoyed the 5 o'clock tea time with freshly baked, fragrant scones, clotted cream, strawberry jam and a pot of tea. Gorgeous! I've always thought of scones as a boring pastry and wondered about the var...

Fennel and cheese cake

Fennel and cheese cake Several years have passed (I think 3), since we sowed the fennel, I already had hopes lost that some bulb would come out, and finally, as if by magic, three have appeared. You can imagine the illusion that has made me, so neither short nor lazy I started to prepare my first recipe with him, a cake, which in honor of the tru...

Corn salad with bacon and pine nuts

Let's start with the section Salads. I love salads. In every form! Whether as leaf salad, potato salad, pasta salad, coleslaw, couscous salad, bulgur salad, lentil salad, etc. etc. I actually eat some kind of salad every day. Most of the time I just cut different leafy lettuce and then what I've just got there: tomatoes, mini peppers, feta cheese, cucumber, mozzarella, avocado, corn, etc. In addit...