Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold. If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries. Unmold or serve as is.
- 3 ½ teaspoons gelatin
- ½ cup boiling water
- ¾ cup sugar
- 1 tablespoon lemon juice
- 1 cup crushed or puréed strawberries, plus a handful of whole berries for garnish
- 3 egg whites, beaten to soft peaks
- 1 cup heavy cream, whipped to stiff peaks
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
186 calories; 11 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 2 grams protein; 40 milligrams cholesterol; 21 milligrams sodium
- In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
- Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
- Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
- Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.
1 hour 45 minutes