tag:blogger.com,1999:blog-29413079370603720512012-02-16T02:41:58.541-08:00Charlotte Loves Cakehttp://www.blogger.com/profile/15346601965244548168noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-2941307937060372051.post-1788442801473231142011-10-08T06:49:00.000-07:002011-10-08T06:49:30.635-07:00<table bgcolor="#FFFFFF"><tbody><tr bgcolor="#FFFFFF"><td colspan="2" valign="top"><span style="font-family: Arial,Helvetica,sans-serif;"><strong>Ingredients</strong></span></td> </tr><tr bgcolor="#FFFFFF"> <td colspan="2" valign="top"><span style="font-family: Arial,Helvetica,sans-serif;">2</span><span style="font-family: Arial,Helvetica,sans-serif;"> lb fresh strawberries<br />2/3 cup sugar<br />8 egg yolks<br />2 1/2 cup whipping cream<br />Ladyfingers<br />&nbsp; <br /></span></td> </tr></tbody></table><span style="font-family: Arial,Helvetica,sans-serif;"><strong>Strawberry Charlotte recipe</strong><span style="font-size: x-small;"> <span class="yield">serve 6</span></span></span><br /><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 1: </span></b><span style="font-family: Arial,Helvetica,sans-serif;"> Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry purée using a blender. Chill the purée.</span><br /><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 2: </span></b><span style="font-family: Arial,Helvetica,sans-serif;"> Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture.</span><br /><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 3: </span></b><span style="font-family: Arial,Helvetica,sans-serif;"> Beat the cream.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 4: </span></b>Line the sides of a cylindrical mold with ladyfingers</span><br /><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 5: </span></b><span style="font-family: Arial,Helvetica,sans-serif;"> Fold the chilled strawberry purée into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream. </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 6: </span></b>Cover with wraxed paper and refrigerate for 8 hours.</span><br /><b><span style="font-family: Arial,Helvetica,sans-serif;">Step 7: </span></b><span style="font-family: Arial,Helvetica,sans-serif;"> Reverse dessert into a serving dish. Decorate with fresh strawberries. </span> <br /><span style="font-family: Arial,Helvetica,sans-serif;"><b>Wine suggestion:</b> Champagne, dessert wine such as Sauternes Jurançon or Muscat. You can also try a red wine from Bordeaux.</span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;">Bon Appetit!<br /></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2941307937060372051-178844280147323114?l=charlotte-loves.blogspot.com' alt='' /></div>Charlotte Loves Cakehttp://www.blogger.com/profile/15346601965244548168noreply@blogger.com0