Strawberry or Raspberry Charlotte**

Name: Strawberry or Raspberry Charlotte** (Charlotte aux Fraises ou aux Framboises)
Prep time: 20 min
Total time: 2 h 20 min
Yield: Serves 7–8
Cuisine: French
Ingredients: About 20 ladyfingers (Chef’s Notes); Butter and sugar for the pan; 1 quantity (12¼ oz./350 g) vanilla custard sauce, hot; ½ quantity (5¾ oz./165 g) strawberry or raspberry coulis, well chilled; 2 sheets gelatin, 180–200 Bloom; 7 oz. (200 g) fresh strawberries or raspberries + more for decoration; ¼ cup (1¾ oz./50 g) sugar; Generous ¾ cup (200 ml) heavy cream, well chilled

Charlotte aux Fraises ou aux Framboises

Preparation info

Serves
7–8

Difficulty
Easy
Ready in
2 hr 30

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Vanilla Bavarian cream

2 sheets gelatin, 180–200 Bloom
1 quantity (

Europe
France
Dessert
Mediterranean

Method

To prepare the Bavarian cream, soak the gelatin in a bowl of cold water until softened. Squeeze the sheets to remove excess water. Whisk into the hot custard until melted.
Place the custard over a bowl filled halfway with ice water. Cool until the temperature reaches 64°F–68°F (18°C–20°C). Whip the cream until it holds its shape.
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