Strawberry Rose Charlotte

An easy to make summer desert that’s big on presentation. This delicate Charlotte cake is flavored with fresh strawberries, cream and a hint of rose water. We used store bought Fossier Biscuits roses de Reims, But you can make your own.

What you will need;

Equipment:

  • 1 9-inch springform pan- You will not be using the insert, just the outer ring of the pan

  • Flat serving plate at least 10-inches in diameter

  • Small sauce pan

  • Spatula

  • Mixer

  • blender/food processor or ziplock bag to crush cookies.

Ingredients;

For the Mouse:

  • 8 oz. heavy or whipping cream

  • 1 pkg. plain gelatin (Can skip this if you do not wish to use. Mouse will be slightly less firm.)

  • 1/3 cup confectioners (Powered) sugar

  • 2 cups cut fresh strawberries, cleaned & washed

  • 1 tsp vanilla

For the Rose Syrup:

  • 1 cup water

  • 1 cup sugar

  • 1 1/2 tsp. rose water

For the Cake:

  • 2 pkg Fossers Biscuits roses de Reims* (24 cookies)

  • A few whole strawberries to decorate the top (I also used edible flowers as garnish)

Instructions;

For the Rose Syrup:

In a small saucepan, mix sugar and water. Bring to the boil and simmer for 2 minutes. Leave to cool. Add rose water when cool. Adjust to your own taste.

For the Mouse:

  1. Remove the stems from the strawberries. Heat the strawberries in a small saucepan, stirring to break down the strawberries and creating a puree.

  2. Add the geletin and whisk continuously, until the puree thickens and coats the back of a spoon.

  3. Stir and set aside to cool.

  4. Using an electric hand whisk, whip the whipping cream to soft peaks, adding the vanilla and sugar half way through.

  5. When the strawberry puree is cool, fold in the whipped cream in two additions to create a smooth and creamy mousse.

Building the Charlotte:

  1. Place the springform pan directly onto the serving dish.

  2. Dip the non powdered sugar side of the biscuit into the rose syrup, and line the inside of the springform pan. You may want to trim the edges of the cookies to fit more snugly. Continue all the way around the pan.

  3. Use remaining biscuits to line the bottom of the pan, by placing in a zip lock bag and crushing.

  4. Sprinkle rose syrup on crushed cookies.

  5. Fill the springform pan with the strawberry mouse. leaving at least 1-2 inches of cookies sticking up.

  6. Place in fridge to firm up for several hours

To serve;

Carefully run a knife around the pan, and release the ring. The ring should life easily off of the Charlotte.

Decorate with edible roses, edible flowers, and ribbon if desired.

Order Biscuits roses de Reims here;

https://www.mypanier.com/products/fossier-pink-champagne-biscuits-biscuits-roses-de-reims-100g-box

RECIPE BISCUITS ROSES DE REIMS.

This biscuit was created in Reims in 1690, by a baker whose name has been lost to history. Since 1775, the biscuits from Maison Fossier biscuits were served during the coronation of the kings of France, which took place at the cathedral in Reims.

  • Ingredients

  • 4 large eggs, separated

  • 1 teaspoon vanilla extract

  • 1 cup sugar

  • 1-1/2 cups flour

  • 1/3 cup cornstarch

  • 1 teaspoon baking soda

  • Drop of red food coloring

  • Confectioner’s sugar

  • Pastry bag with 1/4-inch smooth tip

Preparation

1. PREHEAT the oven to 300°F (180°C). Mix the yolks, sugar and vanilla in a bowl using a hand blender with a whisk attachment, on increasing speeds over a period of 5-6 minutes.

2. BEAT IN 2 of the egg whites for another 2 minutes. Beat in the remaining 2 egg whites and the food coloring for an additional 2 minutes, until the mixture begins to form stiff peaks.

3. SIFT the flour, cornstarch and baking soda into the bowl, folding in gently with a spatula. You want the mixture to be smooth and uniform in color. Scrape it into the pastry bag.

4. COVER a baking sheet with wax paper and grease it with either butter or non-stick spray. Squeeze out strips of the mixture that are 1/4-inch wide (about as wide as your finger) and about 3 inches long.

5. SPRINKLE with powdered sugar and bake for 15-20 minutes, until a toothpick comes out clean. NOTE: Don’t let the biscuits brown, or else they won’t be pink! 6. REMOVE the biscuits from the oven, sprinkle them with more powdered sugar and place them back in the oven for another 12-15 minutes.

7. REMOVE from the oven and quickly cut the biscuits into even rectangles. Do this before they cool, or else the biscuits will be difficult to cut. If they cool before you finish cutting, you can place them back in the oven for a few minutes to soften.

Source; https://blog.thenibble.com/2019/12/30/tip-of-the-day-biscuits-roses-de-reims-cookies-for-champagne/

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