Charlotte Au Fraise - Cuisine Magazine - From New Zealand to the World

Name: Charlotte Au Fraise - Cuisine Magazine - From New Zealand to the World
Ingredients: STRAWBERRY PURÉE; 150g fresh or frozen strawberries; 25g granulated sugar; 7ml lemon juice; STRAWBERRY MOUSSE; 7g gelatine powder (or 1.5 sheets gelatine); 180ml cream; 50g granulated sugar; 120ml strawberry purée (see recipe); ½ teaspoon vanilla extract; LADY FINGERS/SAVOIARDI BISCUITS (or use 24-30 store-bought lady fingers/Savoiardi biscuits); 4 eggs; 115g granulated sugar; 140g all-purpose flour; icing sugar, for dusting; strawberry liqueur or fruit juice (optional); fresh strawberries; mint leaves, edible flowers; icing sugar; strawberry sorbet; almond biscuits, crushed, to garnish

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Ingredients

STRAWBERRY PURÉE
150g fresh or frozen strawberries
25g granulated sugar
7ml lemon juice
STRAWBERRY MOUSSE
7g gelatine powder (or 1.5 sheets gelatine)
180ml cream
50g granulated sugar
120ml strawberry purée (see recipe)
½ teaspoon vanilla extract
LADY FINGERS/SAVOIARDI BISCUITS (or use 24-30 store-bought lady fingers/Savoiardi biscuits)
4 eggs
115g granulated sugar
140g all-purpose flour
icing sugar, for dusting
strawberry liqueur or fruit juice (optional)
fresh strawberries
mint leaves, edible flowers
icing sugar
strawberry sorbet
almond biscuits, crushed, to garnish