Ingredients for 4 servings:
6 sheets white gelatine
80 g sugar
80 ml water
300 g blueberries (fresh or frozen)
250 g créme fraîche
150 ml whipped cream
100 g lady fingers
Lemon balm to garnish
Preparation:
1. Soak the gelatine in sufficient cold water.
2. Boil the sugar and water for 5 minutes, add the blueberries and bring to the boil briefly. Remove from the heat. Drain the blueberries and collect the liquid.
3. Purée half of the blueberries with the liquid. Dissolve the gelatine, dripping wet, in a small saucepan over a moderate heat and stir into the blueberry purée. Refrigerate until the mixture begins to gel.
4. Stir in the créme fraîche quickly. Whip the cream until stiff and fold in. Add the
Mix in the remaining blueberries (except for a few for garnish).
5. Place ladyfingers in the cavities of a mould with a wavy rim (approx. 500 ml capacity). Pour the blueberry cream into the mould. Place in the fridge for 4-5 hours.
6. Turn out the charlotte onto a plate. Garnish with the remaining blueberries and garnish with the remaining blueberries and lemon balm.
Preparation time approx. 35 minutes plus refrigeration time.
Nutritional values per serving approx.:
Energy: 565 kcal / 2368 kJ
Protein: 6,9 g
Fat: 38.8 g
Carbohydrates: 46 g
(FoodCentrale by ddp images)
