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!
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