moyen le plus simple de préparer Savoureux Charlotte aux fraises façon Tiramisù

Charlotte aux fraises façon Tiramisù.

Charlotte aux fraises façon Tiramisù Vous pouvez cuisiner Charlotte aux fraises façon Tiramisù utilisant 15 Ingrédients et 7 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Charlotte aux fraises façon Tiramisù

  1. C'est 500 g of fraises, Marat, Gariguette, lavées et équeutées, coupées en morceaux.
  2. Vous avez besoin 35 of Biscuit Rose de Reims.
  3. Préparer of Coulis de fraises :.
  4. C'est 150 g of fraises.
  5. Préparer 50 g of sucre en poudre.
  6. C'est 2 of zestes de citron jaune.
  7. C'est 70 g of d'eau.
  8. Vous avez besoin of Crème :.
  9. Préparer 250 g of mascarpone.
  10. C'est 250 g of crème liquide entière bien froide.
  11. Préparer 2 cuillères à soupe of sucre glace.
  12. C'est 60 g of jaune d'œufs (3 petits).
  13. Vous avez besoin 114 g of sucre en poudre.
  14. Préparer 34 g of d'eau.
  15. C'est 2 of feuilles de gélatine (facultatif).

Charlotte aux fraises façon Tiramisù petit à petit de recette

  1. Temps de préparation : 30 minutes Repos : 10 heures.
  2. Préparation :.
  3. Le coulis de fraises : versez les fraises dans une casserole avec le sucre, l'eau et les zestes. Faire cuire cuire pendant 10 minutes à feu doux. Mixez à l'aide du mixeur plongent. Filtrez, vous obtenez un coulis lisse , filmez  réservez au réfrigérateur..
  4. La crème : Montez la crème liquide en chantilly avec 2 cuillères à soupe de sucre glace. Réservez au réfrigérateur..
  5. Dans une casserole versez l'eau et le sucre, portez à ébullition et chauffer le sirop à 121°C. Dans la cuve du robot versez les jaunes d'œufs, fouettez à petite vitesse, lorsque le sirop est à 121°C, versez-le le long de la paroi du bol. Augmentez la vitesse au maximum, pendant quelques minutes, jusqu'à ce que le mélange refroidisse et forme un ruban. Incorporez le mascarpone bien froid, fouettez à vitesse lente, pour obtenir un appareil lisse..
  6. Incorporez délicatement la chantilly au mélange, mascarpone œufs. Réservez au réfrigérateur..
  7. Le montage : chemisez  le cercle de votre choix de rhodoïd. Imbibez rapidement les biscuits dans le jus de fraises et tapissez les parois et le fond du moule, côté bombé vers l'extérieur. Versez une couche de crème sur le fond, recouvrez de fraises coupées. Alternez à nouveau des biscuits imbibés, les fraises une couche de crème. Lissez la surface à l'aide d'une spatule. Réservez au réfrigérateur au moins 10 heures. Avant de servir, retirez le cercle et le rhodoïd. Décorez avec des fraises..

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