Strawberry Charlotte Royale
Strawberry Charlotte Royale...this is basically a strawberry mousse encased in Swiss roll and decorated with fresh berries! It looks and tastes like a real showstopper!
Ingredients
- 1 tsp veg oil
Sponge
- 5 medium eggs
- 125g caster sugar
- 125g plain flour
- 200g strawberry jam
Mousse
- 6 egg whites, whisked to peaks
- 300ml strawberry puree
- 600ml double cream, whipped
- 16 gelatine leaves
- 500ml ready-made custard
To serve
- Strawberries
- Redcurrants
- Raspberries
- Biscuit tuiles
- Mint leaves
Method
- Pre heat the oven to 180°C.
- Brush the oil all over the inside of a 3L glass bowl, line with cling film and press in right to the edges.
- Line 22cm x 32 cm tin with greaseproof paper.
- In a stand mixer, whisk the eggs and sugar until it reaches ribbon stage (approximately 5 to 6 minutes).
- Fold in the flour and pour into the tin. Level out the mixture and bake for 10 to 12 minutes on the middle shelf.
- Remove from the oven and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
- Spoon the jam all over the sponge and roll up tightly.
- Slice into 1 cm pieces and place the sliced Swiss roll on the inside of the lined bowl, covering the sides completely.
- Soak the gelatine in water for 5 minutes.
- Warm half of the custard gently in a pan, then beat in the gelatine leaves that have been removed and squeezed from the water. Add the rest of the custard and beat well again. Add the strawberry sauce and mix to combine.
- Fold the custard mixture into the cream and then fold in the whipped egg whites.
- Pour the mousse mixture into the Swiss roll-lined bowl, right to the top. Chill in the fridge for 4 hours.
- Turn out onto a large platter or cake stand and decorate with strawberries, red currants, biscuit tuiles, mint sprigs and raspberries.
Ingredients
- 1 tsp veg oil
Sponge
- 5 medium eggs
- 125g caster sugar
- 125g plain flour
- 200g strawberry jam
Mousse
- 6 egg whites, whisked to peaks
- 300ml strawberry puree
- 600ml double cream, whipped
- 16 gelatine leaves
- 500ml ready-made custard
To serve
- Strawberries
- Redcurrants
- Raspberries
- Biscuit tuiles
- Mint leaves
Method
- Pre heat the oven to 180°C.
- Brush the oil all over the inside of a 3L glass bowl, line with cling film and press in right to the edges.
- Line 22cm x 32 cm tin with greaseproof paper.
- In a stand mixer, whisk the eggs and sugar until it reaches ribbon stage (approximately 5 to 6 minutes).
- Fold in the flour and pour into the tin. Level out the mixture and bake for 10 to 12 minutes on the middle shelf.
- Remove from the oven and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
- Spoon the jam all over the sponge and roll up tightly.
- Slice into 1 cm pieces and place the sliced Swiss roll on the inside of the lined bowl, covering the sides completely.
- Soak the gelatine in water for 5 minutes.
- Warm half of the custard gently in a pan, then beat in the gelatine leaves that have been removed and squeezed from the water. Add the rest of the custard and beat well again. Add the strawberry sauce and mix to combine.
- Fold the custard mixture into the cream and then fold in the whipped egg whites.
- Pour the mousse mixture into the Swiss roll-lined bowl, right to the top. Chill in the fridge for 4 hours.
- Turn out onto a large platter or cake stand and decorate with strawberries, red currants, biscuit tuiles, mint sprigs and raspberries.
