⁂ George Ho

Strawberry Charlotte with Strawberry Compote



For the charlotte:

  1. Soften the gelatin in the cold water in a bowl, about 5 minutes. Add the boiling water and stir until the gelatin is dissolved. Add ¾ cups sugar, 1 tablespoon lemon juice and 2 cups puréed strawberries. Mix, let cool, then chill until starting to set, around 1 hour.
  2. Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites and then the cream. Add sour liqueur to taste. Pour into serving containers and refrigerate until firm, about 2 hours.
  3. Garnish with a few whole berries. Serve with the strawberry compote.

For the compote:

  1. In a saucepan over medium heat, add the ¼ cup sugar, quartered strawberries, and 1 tablespoon lemon juice. Simmer until the mixture is a thick sauce, about 20 minutes. Crush the strawberries with a wooden spoon, if desired. Let cool and add sour liqueur to taste. Refrigerate until ready to serve.