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Egg‑free Strawberry Charlotte
A light and airy strawberry charlotte made with an egg‑free strawberry mousse without a bain‑marie. Homemade ladyfingers, strawberry syrup and the silky mousse combine to offer an elegant summer dessert, perfect for impressing your guests.
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Critical Success Points
- • Whip the egg whites to firm peaks without over‑beating.
- • Fold the flour and starch gently to keep the batter light.
- • Fully dissolve the gelatin in the hot strawberry mixture.
- • Whip the very cold cream and fold it gently into the gelatin‑set purée.
Safety Warnings
- • Watch out for splatters when cooking the syrup and mousse mixture.
- • Handle hot gelatin with care to avoid burns.
- • Wear kitchen gloves when handling the 230°C oven.
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