strawberry charlotte sandwich
For 2 portions
Strawberry Purée:
* 285 grams of strawberry fruit, discard the ends, cut thin
* 25 grams sugar
* Cuiller cake (or wear lady's finger)
Strawberry Cream:
* 232 grams of strawberry puree
* 120 ml thick whipping cream (I use creme fleurette - liquid cream to make whipping cream)
* 9 grams of gelatin powder
To garnish:
* Sugar flour (cake flour cuillers I have sugar, but if you hooked up nicely, particularly for the sour taste of strawberry, sugar can be added to flour this)
* Approximately 5-8 strawberry fruit, so be split two
Ways:
1. I puree first. Blender strawberry and sugar until smooth and place in the two-vessel (microwave proof) is different.
2. Enter the mixer bowl and the tip of the mixer in your freezer (so cold, the mix is used for whipping cream).
3. Into one of the dough puree, enter gelatin powder to it. Poke to the average, five minutes, heat in microwave for 1 minute. Mixed with strawberry puree in one container, poke average, does not warm up to sisihkan again (I dinginkan in the fridge).
4. Mix whipping cream until stiff (of course with the end of the bowl and the mixer is inserted into the freezer before). Enter a mixture of strawberry puree. Put the dough in the freezer for 15 - 20 minutes, the dough becomes stiff. Mix the dough again.
5. In a flat plate for the cake (I do have one), stack cake cuiller row (the length at will, my line 6). Justify above, strawberry puree. Place the cut fruit strawberry, close again with strawberry puree. Then, close to the cake cuiller, as the cake-side, close to the cake. Ornamental strawberry fruit with the remainder (if any), and let sugar flour on it.
