Strawberry charlotte

Dissolve the gelatine leaves in a large bowl of fresh water.

In the bowl of a food processor with whisk attachment, mix the ALSACE LAIT Bibeleskaes plain fromage blanc, mascarpone, strawberry jam and icing sugar. Add the vanilla pod pulp.
Mix until smooth.

In a saucepan, heat the crème fraîche for pouring until it starts to simmer. Remove from the heat and add the gelatine leaves, stirring with a spatula until the gelatine leaves have completely dissolved. Pour this mixture into the strawberry sauce.

Mix well until smooth.


Prepare the rum syrup.

In a bowl, mix the sugar, water and rum (optional). Dip the backs of the sponge fingers, then assemble the charlotte in a 17-cm-diameter springform tin directly on your serving dish. Arrange the sponge fingers vertically in the tin, with the icing sugar side facing outwards. Make sure the fingers fit together tightly to ensure that the charlotte doesn't leak. Then, line the base of the tin with the remaining fingers.


Dice 200 g of strawberries. Set aside.
Pour in a ladleful of strawberry mixture and sprinkle with a few diced strawberries. Repeat until the charlotte is 3/4 full.

Cut the remaining strawberries in half and arrange on top of the charlotte, decorating with a few fresh mint leaves.

Leave to set in the fridge for at least 4 hours.

 

Enjoy! You're in for a treat!