Recette: Savoureux Nid de Pâques façon Charlotte aux fraises

Nid de Pâques façon Charlotte aux fraises.

Nid de Pâques façon Charlotte aux fraises Vous pouvez avoir Nid de Pâques façon Charlotte aux fraises utilisant 8 Ingrédients et 5 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Nid de Pâques façon Charlotte aux fraises

  1. C'est 15-20 of Biscuits à la cuillère (ou biscuit de Reims).
  2. Vous avez besoin 3,5 of feuilles de gélatine.
  3. Vous avez besoin 500 g of fraises ou 100g de fraises et du coulis de fraises.
  4. Vous avez besoin 80 of de sucre en poudre.
  5. C'est 35 cl of crème liquide entière bien froide.
  6. C'est 50 ml of d’eau.
  7. C'est 50 g of sucre.
  8. Préparer 3 of bouchons de rhum ou 1/2 gousse de vanille.

Nid de Pâques façon Charlotte aux fraises petit à petit de recette

  1. Faire un sirop : portez à ébullition l’eau, le sucre et le rhum dans une casserole. Laisser bouillir quelques minutes. Laissez refroidir..
  2. Placez la gélatine dans un bol d’eau froide. Préparer le coulis en mixant 400g de fraises. Mettre le coulis obtenu dans une casserole, ajouter le sucre et portez à ébullition pendant 1 min. Hors du feu, rajoutez la gélatine essorée. Laissez refroidir..
  3. Préparez la crème : fouettez la bien froide (placez la crème liquide entière au congélateur quelques minutes avant son utilisation) au batteur pendant 5 à 10 min, jusqu’à qu’elle épaississe. Versez un tiers de la crème au coulis refroidi et mélangez. Ensuite à l’aide d’une maryse, mélangez délicatement le reste de crème à la préparation..
  4. Montage : dans un cercle à pâtisserie chemisé de papier cuisson, disposez les biscuits au préalable imbibés. Les placer tout autour du moule et au fond (si vous ne la retourner et que vous utilisez un cercle à pâtisserie). Versez la moitié de la mousse aux fraises dans le moule. Déposez quelques fraises coupées et recouvrir à nouveau de mousse. Lissez le dessus. Placez minimum 4 heures au réfrigérateur (une nuit idéalement)..
  5. Déco : retirez le cercle à pâtisserie ou démoulez la charlotte sur un plat de service (en la retournant). Décorez avec des fraises fraîches découpées en lamelles dans le sens de la longueur. Au centre, posez une poule en chocolat et ses œufs..

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