I was thrilled when I found a dreamy hundred-year-old recipe for Strawberry Charlotte. This blush pink classic mousse, topped with strawberries, has a light citrus taste and colorful flecks of orange peel. Strawberry Charlotte is a light and creamy cold dessert that’s perfect on a warm Spring day.
I molded in the Strawberry Charlotte in individual ramekins (custard cups), rather than using a large mold. I unmolded one for the photo – and served the remainder in the ramekins. Whether on top or bottom, the strawberries worked perfectly in this luscious, creamy dessert. I want to make Strawberry Charlotte again using a large mold. It would make an impressive, beautiful dessert.
Here is the original recipe:
And, here’s the recipe updated for modern cooks:
approximately 1/2 pound strawberries (1 cup crushed strawberries)
1/4 cup sugar + 3/4 cup sugar
1/2 cup cold water
2 packets unflavored gelatin
1/2 cup strawberry juice (from crushed berries) + additional water
grated rind of 1 orange
2 tablespoons lemon juice
3 cups heavy whipping cream
Hull and slice strawberries, then crush with a fork. Place in a bowl and stir in 1/4 cup sugar. Set aside for a few minutes to allow the sugar to draw the juice out of the berries.
Put the cold water in a small bowl and sprinkle the gelatin on top of the water. Let sit for at least a minute.
Drain crushed strawberries, reserving the strawberry juice. Measure the juice and add additional water to make 1/2 cup liquid. Put the juice and water in a pan and bring to a boil. Stir in the gelatin mixture. Continue stirring until completely melted. Stir in 3/4 cup sugar, the grated orange rind, and lemon juice; immediately remove from heat. Set aside.
Put the whipping in a mixing bowl and beat until stiff peaks form. Set aside.
Set the pan with the gelatin mixture in a larger pan that contains cold water and ice cubes. Stir the gelatin mixture until it begins to thicken. Then gently fold the gelatin mixture into the whipped cream, one third at a time.
This recipe makes 7 – 8 cups – and would work nicely in a 9-10 cup mold. Arrange the crushed strawberries in the bottom the mold and then spoon the whipped cream mixture into the mold. (Or use individual molds or ramekins. If individual molds are used, divide the strawberries and whipped cream mixture across the molds.). Chill in the refrigerator until firm (at least two hours).
To serve, quickly dip the mold in hot water, then gently slide the Strawberry Charlotte onto serving plate. If ramekins are used, may be served without unmolding, if desired.