- For Charlotte
- 350 grams Crème fraiche
- 400 grams small Strawberries
- 5 sheets white gelatin
- 1 Vanilla bean
- 250 milliliters milk
- 1 pinch salt
- 4 tablespoons sugar
- 4 egg yolks
- 1 teaspoon butter
- 1 teaspoon sugar
- 25 Ladyfinger (cookies)
Wash the strawberries, trim, and dry.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
Halve vanilla bean lengthwise and scrape out seeds with a sharp knife.
Combine milk, vanilla bean seeds, halved vanilla pods, salt, and sugar in a small saucepan and bring to a boil. Remove from heat. Whisk the egg yolks in a small bowl. Ladle in a small amount of the warm milk into the eggs, stirring constantly, to temper the eggs. Add the warmed egg mixture back into the saucepan along with the softened gelatin. Allow to thicken over low heat until the gelatin is dissolved. Place milk mixture in a bowl in the refrigerator and let cool.
Whip the creme fraiche to stiff peaks. Fold into the milk custard.
Butter and sugar the inside of a bowl. Line the ladyfinger cookies vertically along the inside of the bowl, reserving one cookie for garnish. Place a third of the cream mixture in the cookie-lined bowl. Evenly cover with half the strawberries. Top with another third of the cream mixture, then the remaining strawberries. Top with the remaining cream mixture.
Crumble the reserved ladyfinger cookie and sprinkle over the cream mixture.
Cover and refrigerator for 12 hours.
For the sauce, wash and dry the strawberries. Put aside about 20 berries for garnish. Puree the remaining berries and push through a sieve. Mix the strawberry puree with powdered sugar, lemon juice and Himbeergeist (raspberry brandy).
To serve, turn out the charlotte onto a serving plate (warming the sides of the bowl with warm water may help.) Garnish the top with some strawberry puree and a few strawberries. Surround the plate with some pools of sauce and the remaining strawberries.