Strawberry-Raspberry-Charlotte

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4.2 6
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 125 g Strawberries
  • 250 g Raspberries
  • 5 sheets Gelatine
  • 200 g Schmand
  • 3 TABLESPOONS Sugar
  • 1 package Vanillin sugar
  • 100 g Whipped cream
  • 2 packages (approx. 250 g) small spelt ladyfingers
  • 1 TABLESPOON Lemon juice

Directions

  1. 1

    Wash and clean the strawberries and put 2 small strawberries aside. Sort the raspberries. Puree 50 g raspberries and the strawberries and pass through a sieve

  2. 2

    Soak 3 and 2 gelatine leaves in cold water. Mix sour cream, 150 g berry puree, sugar and vanillin sugar. Squeeze 3 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Whip cream until stiff and fold in

  3. 3

    Squeeze out 2 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of berry puree, then stir into the remaining puree. Straighten one end of the ladyfingers

  4. 4

    Cut the raspberries in half lengthwise. Place the lady fingers inside on the edge of the dessert ring (approx. 8 cm Ø). Alternately layer cream, berry puree and halved raspberries. Repeat the process and finish with sauce. Chill the dessert for approx. 4 hours

  5. 5

    Charlotte from the rings. Decorate with remaining berries and mint and serve immediately

  6. 6

    waiting time 4 hours

Nutrition Facts

KCAL
550 kcal
CARBS
72 g
FATS
23 g
PROTEINS
12 g

Categories & Tags

DessertSummervery easyFruit