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Strawberry-Rhubarb Charlotte

This simple, yet stunning dessert is the perfect pick for a spring celebration. It incorporates two of the season’s finest fruits into a heavenly mousse surrounded by ladyfingers. What’s not to love?!

Strawberry-Rhubarb Charlotte

The tart rhubarb makes this strawberry rhubarb charlotte really special, since we can only get rhubarb during a few months the year. A sponge cake base and lady fingers are filled with rhubarb mousse and cream.
Prep Time30 mins
Cook Time30 mins
Cooling & Chilling7 hrs
Total Time8 hrs
Course: Dessert
Cuisine: French
Keyword: Charlotte, Lady fingers, rhubarb, Rhubarb Charlotte, Sponge cake, Strawberry, Strawberry Rhubarb Charlotte, whipped cream
Servings: 12
Calories: 373kcal

Equipment

  • Measuring Cups/Spoons Set
  • Glass Nesting Bowls
  • KitchenAid 7-Speed Digital Hand Mixer
  • Cuisinart 14-Cup Food Processor
  • Ladle
  • 4-Quart Saucepan
  • 8" Springform Pan
  • High-Heat Scraper
  • 2-Quart Saucepan
  • 8" Chef's Knife
  • 18 x 24-Inch Plastic Cutting Board
  • Glass Liquid Measuring Cups

Ingredients

THE SYRUP, HEAT

  • cup Grand Marnier
  • cup Water
  • 2 tbsp. Sugar
  • 2 tsp. Fresh lemon juice

DIP

  • 28 28 wide crisp ladyfingers or 42 narrow crisp ladyfingers

THE MOUSSE AND GLAZE, COOK

  • 1 lb. Frozen Strawberries
  • 1 lb. Frozen Rhubarb
  • 2 cups Sugar

COMBINE

  • 3 tbsp. Water
  • 3 tbsp. Grand Marnier
  • 1 tbsp. Fresh lemon juice
  • 3 pkt. Unsweetened gelatin (.25 oz. each)

BEAT

  • 1 ¾ cups Heavy cream 
  • ¼ cup Sugar

SPRINKLE

  • 1 tsp. Unsweetened gelatin
  • 1 tbsp. Water
  • Fresh strawberries

Instructions

The Syrup

  • Heat water, Grand Marnier, and sugar in a saucepan over medium just until sugar dissolves; stir in lemon juice, then cool syrup.
  • Line the inside of an 8×3¾-inch springform pan with plastic wrap.
  • Dip ladyfingers into syrup, then set upright, lining the perimeter of pan, placing fingers sugared side out. Repeat dipping and placing fingers to cover bottom of pan completely. (You will have to break up the fingers to fill in all the gaps.)

The Mousse and Glaze

  • Cook frozen strawberries and rhubarb with 2 cups sugar in a saucepan over medium heat until softened, about 30 minutes. Ladle and reserve 1 cup liquid for the glaze, then purée remaining liquid and solids for the mousse; keep warm.
  • Combine 3 Tbsp. water, Grand Marnier, and lemon juice; sprinkle 3 packets gelatin over top until completely absorbed, stirring if necessary. Stir hydrated gelatin into puréed fruit until completely incorporated; cool.
  • Beat cream and ¼ cup sugar with a mixer to stiff peaks; fold into puréed fruit, then pour into ladyfinger-lined pan. Spread mousse up sides of fingers just around the perimeter (so glaze doesn’t leak out the edges), then smooth the top. Cover and chill charlotte until set, at least 3 hours, or overnight.
  • Sprinkle 1 tsp. gelatin over 1 Tbsp. water until gelatin is completely absorbed.
  • Heat reserved 1 cup fruit liquid in a saucepan with hydrated gelatin for the glaze, just until gelatin dissolves; cool.
  • Pour glaze over top of mousse and chill charlotte until completely set, at least 1 hour. Unmold charlotte and top with fresh strawberries before serving.

Notes

Per serving, Calories: 373

Nutrition Facts


  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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