Recette: Savoureux Charlotte aux fraises

Charlotte aux fraises.

Charlotte aux fraises Vous pouvez avoir Charlotte aux fraises utilisant 12 Ingrédients et 16 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Charlotte aux fraises

  1. Préparer of BISCUITS À LA CUILLÈRE (30 un peu près).
  2. C'est 4 of oeufs 🥚.
  3. Vous avez besoin 200 g of sucre en poudre.
  4. Vous avez besoin of Moitié d’un zeste de citron 🍋.
  5. Préparer 100 g of farine.
  6. Vous avez besoin of la mousse.
  7. Préparer 30 cl of crème liquide froide.
  8. Préparer 1 cuillère à soupe of sucre glace.
  9. Préparer 4 of feuilles de gélatine.
  10. C'est 500 g of fraises 🍓.
  11. Préparer of Le jus de 1 citron 🍋.
  12. Vous avez besoin 50 g of sucre semoule.

Charlotte aux fraises pas à pas de recette

  1. Le biscuit.
  2. Séparez les blancs des jaunes.Mettez ces derniers dans un saladier avec 200 g de sucre et la moitié d’un zeste de citron 🍋.
  3. Battez ensemble jusqu’à ce que le mélange soit blanc et mousseux.
  4. Ajoutez -y 100 g de farine et mélangez bien..
  5. Fouettez aussi à part les blancs d’œufs battus en neige très ferme.
  6. Mélangez avec la première préparation.Faites ce mélange doucement sans battre..
  7. Mettez en poche déposer sur un papier de cuisson beurré des petits boudins des longueurs du doigt et largeur de 2 cm saupoudrez de sucre avec une petite passoire.
  8. Mettez cuire au four 160*c pendant 30 minutes Laissez refroidir.
  9. MOUSSE DE FRAISES 🍓.
  10. Lavez et équeutez les fraises. Réservez -en une dizaines et placez les autres dans une casserole avec 1 petit verre d’eau.Portez à ébullition, couvrez et laissez cuire 10 minutes..
  11. Passez la compotée de fraises 🍓 au moulin à légumes muni d’une grille fine. Reversez la purée obtenue dans la casserole avec le jus de citron et le sucre. Portez à ébullition et laissez cuire 3 minutes pour obtenir un coulis..
  12. Montez la crème en chantilly épaisse avec le sucre glace. Faites ramollir la gélatine dans un bol d’eau froide puis faites -la fondre sur feu doux dans le coulis. Incorporez la chantilly pour obtenir une mousse..
  13. Tapissez de biscuits un moule à charlotte (16 cm de diamètre) versez la mousse.
  14. Couvrez de biscuits en les retaillant si nécessaire..
  15. Réfrigérez 6 heures.
  16. Démoulez le gâteau et décorez de fraises fraîche avant de servir. Je vous souhaite une bonne dégustation.

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