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Blueberry Charlotte Recipe

Blueberry Charlotte

Recipe Ingredients for Blueberry Charlotte

80th g sugar 80th ml of water
300th g blueberries (frozen) 4th EL blueberry juice
6th Sheets of white gelatin 250th g crème fraiche
150th ml cream 100th g ladyfingers
Lemon for garnish

Blueberry Charlotte Recipe Directions

Boil sugar and water 5 minutes. Pour over the blueberries and allow to thaw the blueberries. Puree half the blueberries with the liquid. Soak gelatin in cold water for 5 minutes. Gelatin dripping wet in a small saucepan over moderate heat, dissolve and stir into the blueberry puree. Refrigerate until the material begins to gel.

Quickly stir in crème fraiche. Whip cream until stiff and fold. The rest of the blueberries (with some for garnish), mix. Put in a form with wavy edge (around 500 ml) in the bulges ladyfingers. The blueberry cream place in the form. 4-5 hours in the refrigerator. Charlotte pounce on a plate. Garnish with remaining blueberries and lemon balm.


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