Ingrédients pour Wild Blueberry Charlotte
- Granulated Sugar
- 1/4 cup water
- 2 cups frozen wild blueberries
- Unflavored Gelatin
- 1/2 cup crème fraîche
- Whipping Cream
- French Style Ladyfinger Cookies
- Fresh Mint Leaves
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Comment préparer Wild Blueberry Charlotte
- In a small saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat.
- Boil for 5 minutes, stirring occasionally, to create a simple syrup.
- Remove from heat and gently pour the syrup over 2 cups of frozen wild blueberries. Let stand for 10 minutes to allow the berries to thaw slightly.
- Transfer half of the blueberry mixture to a blender and puree until smooth. Set aside the remaining half of the blueberry mixture.
- In a small saucepan, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes.
- Heat the gelatin mixture over medium-low heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- Add the dissolved gelatin to the blended wild blueberry puree and stir well to combine.
- Set aside and let cool, stirring occasionally, for about 15 minutes or until the mixture begins to thicken.
- Stir in 1/2 cup crème fraîche.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the wild blueberry mixture until just combined.
- Line a 2-cup deep dish (such as a trifle bowl or charlotte mold) with 12 ladyfingers, arranging them to fit the mold.
- Spoon the wild blueberry mixture evenly over the ladyfingers.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until the charlotte is set.
- To serve, carefully invert the charlotte onto a serving plate. Garnish with the reserved wild blueberries and fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
137g
Fat
119g
Carbs
17g
