Strawberry Charlotte
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 38 g | (152 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 51 g |
Ingredients
- Ingredients
- 24 Ladyfinger
- 7 sheets white gelatin
- 500 grams Strawberries
- 2 egg whites
- 50 grams sugar
- 500 grams Quark
- 100 grams Whipped cream
- For Finishing the Charlotte
- 2 sprigs mint
- 100 grams Strawberries
- 2 stalks Rhubarb
- 50 grams Whipped cream
- powdered sugar
Preparation steps
Soak the gelatin sheets in cold water. Rinse and trim the strawberries. Chop them and then mash half of the chopped berries and press through a sieve to make a purée.
Beat the egg whites to stiff peaks then continue to beat while gradually adding the sugar. Beat the heavy cream to stiff peaks. Reserve some of the whipped cream to decorate the charlotte.
Fold the beaten egg whites, whipped cream, and chopped strawberries into the quark-strawberry mixture. Spoon into a bowl about 20 cm (8 inches) in diameter. Smooth the top, cover, and refrigerate for several hours. To unmold the charlotte, dip the bowl into a large bowl filled with hot water for a few seconds. Invert the charlotte onto a dessert plate. Cover the sides and top with ladyfingers.
To finish the charlotte: Whip the heavy cream to stiff peaks, and transfer to a pastry bag. Pipe the cream over the charlotte. Rinse the strawberries, stem, and cut into halves. Rinse and trim the rhubarb and slice. Use the strawberries and rhubarb to decorate the charlotte.
To serve, garnish with mint leaves, dust with powdered sugar, and cut into slices.