Strawberry Charlotte Recipe

Name: Strawberry Charlotte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes Knox unflavored gelatine; 3/4 c. sugar, divided; 1/4 tsp. salt; 4 eggs, separated; 1/2 c. water; 2 (10 oz.) pkg. frozen strawberries; 2 Tbsp. lemon juice; 2 tsp. grated lemon rind; 8 whole ladyfingers, each split in half; 1 c. whipped cream

Servings: persons

2 envelopes Knox unflavored gelatine
3/4 c. sugar, divided
1/4 tsp. salt
4 eggs, separated
1/2 c. water
2 (10 oz.) pkg. frozen strawberries
2 Tbsp. lemon juice
2 tsp. grated lemon rind
8 whole ladyfingers, each split in half
1 c. whipped cream

1
Mix gelatine, 1/4 cup of sugar and salt in top of double boiler.
2
Beat egg yolks and water together; add to gelatine mixture.
3
Add 1 package of strawberries.
4
Cook over boiling water, stirring constantly, until berries are thawed and gelatine is dissolved (about 8 minutes).
5
Remove from heat.
6
Add the other package of berries, lemon juice and lemon rind.
7
Stir until berries are thawed.
8
Chill until mixture mounds when dropped from a spoon.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes Knox unflavored gelatine, 3/4 c. sugar, divided, 1/4 tsp. salt, 4 eggs, separated, and more.

Yes, Strawberry Charlotte falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Strawberry Charlotte

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