John Myers
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Dessert: Wild Berries Charlotte
The perfect dessert: wild berries charlotte recipe with a picture and simple step-by-step instructions.
Decoration
- 200 ml Cream
- 100 g Sugar
- 6 cl Lemon juice
- 1 pinch Grated tonka bean
- 1 packet Frozen forest berries
- 6 sheet Gelatin white
- 20 piece Ladyfingers
- 1 a cup Cream
- 12 piece Frozen raspberries
- 1 tablespoon Colorful sugar pearls
- 6 piece Chocolate leaves
- 20 piece Chocolate sticks
- Mix the quark with 4 cl lemon juice, sugar and tonka bean zest.
- Soak the gelatine in a little cold water, let it swell, squeeze out and dissolve over a low heat.
- Mix the dissolved gelatine and quark well.
- Line a bowl with cling film.
- Pull the frozen fruits loosely into the quark mixture and fill the bowl. Leave to set in the refrigerator overnight.
- The next day, turn the quark out onto a sufficiently large plate and peel off the foil.
- Cut the sponge fingers so that they do not protrude over the edge of the curd mountain.
- Mix lemon juice with a little water and soak the unsweetened side of the biscuits with it. Place the biscuits around the quark.
Decoration
- Whip the cream until stiff and pour into a piping bag. Now decorate the Charlotte with the cream according to your mood. Stick a chocolate stick in the spaces between the biscuits. Put the finishing touches on the brightly colored sugar sprinkles, chocolate leaves and raspberries from Charlotte.
- Note 10: After using a lactose-free curd cheese here, it didn’t set. When cut, the Charlotte melted away. That is why there is no picture of a finished dessert on the plate.
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