Strawberry Charlotte

swissms's Note:

Bon Appetit, April 1994.

• Total Time: 9 hrs
• Prep Time: 9 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 4 fresh strawberries , hulled, sliced
• ½ cup water
• ½ cup sugar
• 6 tablespoons sugar
• 7 tablespoons Grand Marnier or 7 tablespoons orange liqueur
• 1 teaspoon unflavored gelatin
• 4 large egg yolks
• 1 ½ cups chilled whipping cream
• 1 lb frozen unsweetened strawberries , thawed (do not drain)
• ½ cup chopped fresh strawberries
• 1 (7 ounce) package dry champagne biscuits (4-inch long lady fingers)
• fresh strawberries

Directions:

1. Line bottom and sides of 5-cup souffle dish with waxed paper.
2. Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
3. Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.
4. Combine 1 T liqueur and gelatin in small bowl.
5. Whisk yolks and 3 T sugar to blend in medium bowl.
6. Bring 1/2 cup cream to boil in heavy small saucepan.
7. Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
8. Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.
9. Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.
10. Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
11. Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
12. Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
13. Stir 3 T sugar into berry puree for sauce.
14. Cover charlotte and sauce separately and refrigerate overnight.
15. Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.