Thursday, February 21, 2013
Mini Berries Charlotte for a Friend.....Happy B'day!!
Today a friend has a B'day......Happy B'day my friend!.....we are far away, for that reason I make her a virtual present.....a mini dessert (mini charlottes) inspired in the spring colors.....Spring is coming!!
I have used the recipe of Hilmar Charlota con Bavarois y Mousse de Maracuya , but in individual version......Thanks Hilmar!!
Follow the recipe of Hilmar for making the soletillas, and arrange individual molds
For the mousse, I made a lighter version
1 1/2 can of evaporated milk (1/2 can for each fruit)
120 grams of blueberries
120 grams of raspberries
120 grams of strawberries
2 sheets of gelatine
3 tablespoons of sugar
Wash the fruits separately. Put each one in a different pot covered with 1 tablespoon of sugar. Simmer it for 5 minutes. With a hand blender make a puree. Set aside to let them cool. Strain the raspberry puree if you don't like the seeds, and strain the other puree to make a smooth pulp.
Divide the gelatine in three portions. Soak it in cold water. Take one portion, and dissolve it in hot water. Let it cool, but not to thick.
The evaporated milk has to be very cold. Separate the milk in three. Beat it until very foamy. Add the blueberries' puree with slow motion to avoid loosing the air. Taste if need more sugar. If need it, then add icing sugar to your taste. Add the dissolve gelatin. Fill one third of the charlotte with blueberry mousse. Put it in the fridge until is set (about 40 minutes). Repeat the same directions with the strawberries' puree, and the raspberries' puree. If you have left over, then you can put the mousse in glasses to eat it as a dessert.
Garnish with fresh berries.....ENJOY!!
And.....as I said before....if you don't like the charlotte, then you can eat these macarons.....ENJOY!!
Posted by foodtravelandwine at 9:40 AM
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Look absolutely delicious!ReplyDelete
Me encanta Marcela se ve absolutamente delicioso y lindo! Xxxc gloria