Fig and wild strawberry charlotte
Recipe for high cake ring 55 mm (3 x 14 / 3 x 16 / 3 x 18 cm)
- 500 g Egg
- 500 g Sugar
- 225 g Flour
- 50 g Almond powder
- 125 g Starch
- 37 g Noisette butter
Beat the eggs and sugar together over low heat until the temperature reaches 50°C then whisk for 15 minutes. Add the sieved flour, ground almonds and starch and finally add the butter at 40°C. Use 800 g of this mixture to make a sheet of génoise. Cook at 175°C for 9 minutes. Pour the remaining mixture into an 18 cm génoise mould and cook at 175°C for 25 minutes.
- 1000 g Sicoly® purple fig purée
- 38 g Gelatine
- 40 g Sicoly® lemon juice 100 %
- 1400 g Whipped cream
- 400 g Italian meringue
Heat together half the SICOLY® purple fig puree and SICOLY® lemon juice to 80°C. Add the gelatin previously soaked in cold water and once completely dissolved, add the remaining puree, the italian meringue and finally, the whipped cream. Pour immediately into a charlotte mould that has been lined with génoise to a height of 3.5 cm.
- 1000 g Sicoly® sweetened wild strawberry purée
- 75 g Sugar
- 105 g Sicoly® lemon juice 100 %
- 500 g Sicoly® wild strawberry
- 30 g Gelatine
Heat together half the SICOLY® wild strawberry puree, sugar and lemon juice SICOLY®. Add the gelatin previously soaked in cold water, then add the remaining puree and the SICOLY® wild strawberries. Gently mix together and pour into a Flexipan mould. Freeze in order to unmould into the charlottes. After assembling, refrigerate for 4 hours before decorating with fruits.
- 50 g Sicoly® purple fig purée
- 15 g Rosewater
- 50 g Sicoly® lemon juice 100 %
- 1200 g Topping
- Sicoly® purple figs cut into quarters for decoration.
Heat all the ingredients to 85°C and use immediately to coat the fruit decoration.