Strawberry mini charlottes

Ingredients for 3 servings:

• 250 g strawberries
• 3 sheets of gelatin
• 125 g mascarpone
• 25 g sugar
• 2 tbsp lemon juice
• 100 g whipped cream
• 60 g butter
• 100 g cantuccini

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

also easy to prepare for guests – best refrigerated overnight

Soak the gelatine. Wash the strawberries, drain well, and hull them. Cut half of the strawberries into thin slices. Line 3 cups (approx. 120 ml each) with plastic wrap. Arrange the strawberry slices in the bowl like roof tiles. Puree all but 3 of the remaining strawberries. Mix with the mascarpone, sugar, and lemon juice. Squeeze out the gelatine well and dissolve it in the microwave over low heat (it’s quick to watch). Then mix with 3 tablespoons of cream and fold into the remaining cream. Whip the cream until stiff and fold in. Pour the cream into the cups, leaving a small edge at the top for the base. Melt the butter, place the cantucchini in a freezer bag, seal it, and crumble with a rolling pin. Mix the crumbs and butter, spread them among the cups, and press down lightly. Fold the excess plastic wrap over the base and refrigerate for about 12 hours. Turn out the charlottes and decorate with the remaining strawberries.