Strawberry Charlotte Pschitt
Discover a light and fruity strawberry charlotte, made with soaked biscuits and a fromage blanc cream, perfect for a fresh and indulgent dessert.
6 to 8 people
Medium
€€ - €€€
220 kcal/serving
Préparation
Gently mix (1 l Mixing Bowl and Flexible Whisk) the quark and sugar.
Wash the strawberries, hull them, and cut them into pieces.
Mix (630 ml Ramekin) the powdered sugar with the orange juice. Lightly soak the ladyfingers one by one in this syrup and line the bottom and sides of the Charlotte Mold with them.
Spread half of the strawberries, half of the quark, add another layer of lightly soaked biscuits, the rest of the strawberries, the rest of the quark, and finish with the last soaked biscuits. Close with the Lid and press out the air several times to pack the charlotte.
Refrigerate the charlotte for about 3 hours before unmolding.
Variations: replace the strawberries with 250 g of whole raspberries or 250 g of peeled and chopped peaches or 250 g of diced apricots or 250 g of leftover fruit ...
Ustensiles
Ingrédients
- 300 g of fromage blanc (or a mix of 150 g of fromage blanc and 150 g of mascarpone)
- 50 g of sugar
- 250 g of strawberries
- 1 pack of 30 ladyfinger biscuits
- Syrup:
- 60 g of powdered sugar
- 150 ml of orange juice