Strawberry Charlottes

1. 1

   In a small saucepan, combine 1/2 cup water, sugar and liqueur. Stir over low heat until sugar dissolves. Bring to a boil and simmer for 2-3 minutes, until a light syrup forms. Cool slightly.

2. 2

   In a bowl, sprinkle gelatin over 2 tbsp just-boiled water, whisking vigorously with a fork to dissolve. Place strawberries in a blender, reserving 4 small ones. Blend to a puree and strain through a fine sieve. Set aside half of the puree in the refrigerator. Whisk gelatin into remaining half of strawberry puree, then fold in whipped cream until well combined.

3. 3

   Line four 1-cup molds with plastic wrap. Cut ladyfingers in half widthwise. Dip in syrup, then use to line base and sides of molds, trimming to fit.

4. 4

   Pour strawberry mixture into molds until three-quarters full. Gently push one reserved strawberry into center of each. Cover with remaining ladyfinger pieces, dipping in syrup and trimming to fit. Cover with plastic wrap. Chill for 4 hours or overnight, until set.

5. 5

   Turn charlottes out onto plates and remove plastic wrap. Pour reserved strawberry puree around base. Drizzle with vanilla pudding or custard to serve.

No additional tips available.