Strawberry Charlotte with Strawberry Compote
- Adapted from a 1947 recipe (via The Recipes of Record by Amanda Hesser) and this New York Times Cooking recipe.
- 1 cup sugar
- ¾ pounds strawberries, quartered
- 2 tablespoons lemon juice
- Any sour liqueur, to taste
- 1½ envelopes powdered gelatin
- ¼ cup cold water
- ½ cup boiling water
- 2 cups purée strawberries
- 3 large egg whites, beaten to stiff peaks
- 1 cup heavy cream, whipped to soft peaks
- A handful of whole strawberries with stems attached, for garnish
For the charlotte:
- 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.
- 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.
- Garnish with a few whole berries. Serve with the strawberry compote.
For the compote:
- 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.
- Yield: 8 servings.
- Time: 1½ hour preparation; 1 hour cooking; 1 hour refrigeration.