-
1
LADYFINGERS: Preheat oven to 375 degrees F. Line a baking sheet with baker's parchment.
-
2
Separate eggs, discarding two whites.
-
3
In a mixer, beat the eight egg whites until foamy.
-
4
Gradually add 1/2 cup sugar until stiff peaks form.
-
5
Transfer to a large stainless steel bowl and reserve.
-
6
RHUBARB CHARLOTTE: In a mixer, beat the 10 egg yolks with the remaining cup sugar and vanilla to golden ribbon stage.
-
7
Fold yolk mixture into egg whites.
-
8
Gradually sift in flour.
-
9
Transfer batter to a piping bag with a 1-inch plain tip.
-
10
Pipe 3-inch fingers about 1/2 inch apart directly on the baking sheet.
-
11
Dust generously with confectioners' sugar and bake 12 -15 minutes, until golden brown.
-
12
Let cool on pan to room temperature before removing.
-
13
Spray interior of selected molds with vegetable cooking oil and line with plastic wrap.
-
14
Line the interior sides with ladyfingers with the bottoms facing in.
-
15
In a bowl, combine strawberry liqueur and the 2 tablespoons rum.
-
16
Brush this onto the bottoms of the ladyfingers and set aside to soak.
-
17
Hull strawberries and slice into wedges (quarters for medium-sized berries, sixths for larger berries).
-
18
Place in a stainless steel bowl with 1 cup of the sugar and lemon juice and toss.
-
19
Let macerate for 2-3 hours.
-
20
Stir to mix every hour or so.
-
21
There should be a fair amount of strawberry juice extracted.
-
22
In a saucepan over medium heat, combine rhubarb, 10 strawberry wedges, 3/4 cup of the sugar, remaining 1/2 cup rum and water and cook until very mushy.
-
23
Let cool.
-
24
Puree in a blender with the yogurt and salt.
-
25
Transfer the puree to a stainless steel bowl.
-
26
In the bowl of an electric mixer, place 1 1/2 cups of the heavy cream and whip to stiff peaks.
-
27
Place powdered gelatin in a small stainless steel bowl and add the 1/2 cup boiling water to cover and soften the gelatin.
-
28
Stir to dissolve.
-
29
Add about 1/2 cup of the strawberry juice from macerated strawberries to mixture.
-
30
Stir gelatin mixture into the rhubarb puree.
-
31
Prepare an ice-water bath in a larger stainless steel bowl and set the bottom of the bowl of gelatin-rhubarb puree in the bath.
-
32
Stir until puree just starts to thicken.
-
33
Fold in whipped cream and keep stirring mixture until it is thicker but still pourable.
-
34
Pour mixture into molds three-quarters of the way up.
-
35
If any is leftover, you can put it in a ramekin for a snack later.
-
36
Place filled molds in the refrigerator to chill for 2-3 hours or overnight.
-
37
Trim ladyfingers so they are level with the Bavarian cream.
-
38
Puree some of the macerated strawberries in a blender.
-
39
To serve: Whip remaining one cup heavy cream with remaining 1/4 cup sugar and vanilla to firm peaks.
-
40
Unmold charlottes.
-
41
Heat strawberry jam with a few drops of rum and, when melted, paint top of charlotte.
-
42
Place whipped cream on top and surround with the macerated strawberries, a little strawberry puree and a scoop of strawberry sorbet.
