Strawberry Charlotte with Rose Biscuits Cake Recipe
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When trying, testing, creating a recipe (in this case, a very old recipe) it is intimidating because you never know what the outcome will be. And, with a recipe with such a history, you want to do it justice!
This recipe is all about using Pink Champagne Biscuits in a simple way that is festive and easy to do.
75 g of water (1/3 of a cup)
25 g of sugar (2 tablespoons)
1/2 teaspoon vanilla extract
24 Fossier Rose Biscuits (2 boxes)
250 g of liquid cream (1 cup of heavy cream 35% fat or more whipped)
1 sachet of vanilla sugar (2 teaspoons)
125 g of fromage blanc (1/2 cup of loose white cheese or creme fraiche) fromage blanc is creme fraiche made with milk.
250 g of strawberries (14 plus strawberries)
equipment:
Charlotte mold 18cm in diameter (or a 7 and 1/8th inch diameter tall straight sided dish/pan) Charlotte aux Fraises aux Biscuits Roses de Reims
Strawberry Charlotte Cake with Rose Biscuits Recipe
instructions:
1. Warm the water and sugar to dissolve the sugar
2. Add the vanilla extract, set aside to cool.
3. Whip the cream with the vanilla sugar and then gently incorporate the fromage blanc.
4. Break apart the biscuits. (you can trim the biscuits to have clean edges if you so desire)
5. Lightly dip the biscuits on the unsweetened side in the syrup. (Or you can skip the sugar syrup and use a sweet Champagne) Then "garnish" your dish with biscuits flat on the bottom and standing up on the sides, sugar side out.
6. Pour (spoon) half the liquid cream (whipped cream) into the mold. Cut the strawberries and cover the cream.
7. Crush remaining biscuits to crumbs and sprinkle over cream and strawberries.
8. Cover the strawberries with the remaining cream and chill in refrigerator for at least 12 hours. The cream and cheese need to set up together.
9. Top the Charlotte with strawberries, cut and serve with a semi-sweet Champagne.
This recipe is all about using Pink Champagne Biscuits in a simple way that is festive and easy to do.
75 g of water (1/3 of a cup)
25 g of sugar (2 tablespoons)
1/2 teaspoon vanilla extract
24 Fossier Rose Biscuits (2 boxes)
250 g of liquid cream (1 cup of heavy cream 35% fat or more whipped)
1 sachet of vanilla sugar (2 teaspoons)
125 g of fromage blanc (1/2 cup of loose white cheese or creme fraiche) fromage blanc is creme fraiche made with milk.
250 g of strawberries (14 plus strawberries)
equipment:
Charlotte mold 18cm in diameter (or a 7 and 1/8th inch diameter tall straight sided dish/pan) Charlotte aux Fraises aux Biscuits Roses de Reims
Strawberry Charlotte Cake with Rose Biscuits Recipe
instructions:
1. Warm the water and sugar to dissolve the sugar
2. Add the vanilla extract, set aside to cool.
3. Whip the cream with the vanilla sugar and then gently incorporate the fromage blanc.
4. Break apart the biscuits. (you can trim the biscuits to have clean edges if you so desire)
5. Lightly dip the biscuits on the unsweetened side in the syrup. (Or you can skip the sugar syrup and use a sweet Champagne) Then "garnish" your dish with biscuits flat on the bottom and standing up on the sides, sugar side out.
6. Pour (spoon) half the liquid cream (whipped cream) into the mold. Cut the strawberries and cover the cream.
7. Crush remaining biscuits to crumbs and sprinkle over cream and strawberries.
8. Cover the strawberries with the remaining cream and chill in refrigerator for at least 12 hours. The cream and cheese need to set up together.
9. Top the Charlotte with strawberries, cut and serve with a semi-sweet Champagne.
