Woman's Day
Ingredients
Method
Strawberry charrlottes
1.In a small saucepan, combine water, sugar and liqueur. Stir over low heat until sugar dissolves. Bring to a boil and simmer for 2-3 minutes, until a light syrup forms. Cool slightly.
2.Place strawberries in a blender, reserving 4 small ones. Blend to a puree. Strain through a fine sieve into a small jug. Reserve half puree to serve.
3.In a jug, sprinkle gelatine over just-boiled water, whisking vigorously with a fork to dissolve. Whisk into strawberry puree. Fold in whipped cream until well combined.
4.Line four 1-cup moulds with plastic wrap. Cut sponge fingers in half widthways. Dip in syrup, then use to line base and sides of moulds, trimming to fit.
5.Pour strawberry mixture into moulds until three-quarters full. Gently push one reserved strawberry into centre of each. Cover with remaining sponge pieces, dipping in syrup and trimming to fit. Cover with plastic wrap. Chill for 4 hours or overnight, until set.
6.Turn Charlottes out onto plates and remove plastic wrap. Pour reserved strawberry puree around base. Drizzle with custard to serve.
Makes 4
Note
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