Strawberry Charlotte

Directions

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1. Whisk the egg whites and gradually add the sugar.
2. Whisk the egg yolks and add them to the beaten egg whites, then let it mix for 5 seconds.

3. Gently fold in the flour by hand.

4. Dust the icing sugar on the top.

5. Bake at 190°C for 9 minutes.

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1. Combine the all purée in a pan and add the glucose syrup and dextrose.

2. Cook at 102 °C.

3. Remove, cool down, and use directly

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1. Soak the gelatin leaves inside cold water for about 5 minutes.

2. Split the vanilla bean lengthwise and scrape the seeds. Add the vanilla seeds and pod to the milk. (If using vanilla extract, you can add it later.) Heat the milk in a saucepan over medium heat until it is almost boiling. Once hot, remove it from the heat and let the vanilla infuse for about 10 minutes. Afterward, remove the pod.

3. In a separate bowl, whisk the egg yolks with the sugar until the mixture becomes pale and slightly thickened. Slowly pour the warm infused milk into the egg mixture, whisking constantly to avoid curdling the eggs.
4. Pour the mixture back into the saucepan and cook over low heat at 85°C,
5. Once the custard has thickened, remove it from the heat and stir in the bloomed gelatin. Make sure the gelatin dissolves completely in the warm custard.
6. Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming.
7. Whip the heavy cream until it forms soft peaks.
8. Once the custard has cooled to room temperature, fold in the whipped cream gently. Be careful not to deflate the whipped cream.
9. Pour the mixture into molds or serving cups and refrigerate for at least 4 hours, or until it has set completely.

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1. Add a strawberry confit layer on the sponge and place it on the bottom

2. Dust with icing sugar

3. Pour the Vanilla Bavaroise on the top

4. Decorate with fresh strawberries.

5. Use the Pavoni Gold Stardust spray to add some glamour to your creation.