Strawberry Charlotte Cake

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   1.In a pan, heat up the soya milk. Slit the vanilla pod open along its length. Scrape out the small, sticky seeds using the tip of a small, sharp knife. Put the seeds and pod in the milk. Remove from heat and allow to steep.

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   2.In a dish, pour the orgeat syrup and rum and place the biscuits roses de Reims over it. Leave the biscuits absorb the syrup.

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   3.Cut the strawberries in small pieces. Reserve.

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   4.Remove the vanilla pod from the milk. Add the white chocolate pistols, soft tofu and agar-agar. Heat up and let the chocolate melt. Remove from heat and mix until foam appears.

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   5.Arrange the biscuits roses de Reims in the bottom and the edges of a 20 cm/ 8 inch round baking dish or 4 individual 7-8 cm/3 inch dishes.

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   6.Spoon a third of the chocolate cream filling over the biscuits. Add some strawberries. Repeat the operation and finish with chocolate cream filling.

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   7.Put in the fridge for at least two hours before turning out and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.