Blueberry Charlotte
A Charlotte is a cake made in a mould lined with sponge fingers - it looks lovely! We have made smaller, one-person versions. For that extra special touch! Perfect for Christmas, Easter or a dinner party!
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Preparation method
- Soak the sheets of gelatine in cold water for 5 minutes. Squeeze the lime. Place the lime juice, 2 tablespoons of water, sugar and 150 g of blueberries in a saucepan and bring to the boil. Blend into a smooth purée with the hand blender. Add the squeezed gelatine and stir until it has dissolved. Allow to cool in the fridge until use.
- Place the cake rings on a tray or baking tray that fits in the fridge. Line the inside with plastic film .
- Whip the cream with the mixer until stiff. Fold the blueberry purée into the cream as lightly as possible. Divide the blueberry purée over the cake rings. Place in the fridge and leave to firm up for least 4 hours.
- Remove the desserts from the cake rings, remove the plastic film and place each one on a plate. Arrange the sponge fingers around the outside. Attach some kitchen twine or ribbon to tie the sponge fingers. Divide the remaining blueberries over the top. If you wish, sprinkle with icing sugar.
Nutrition value per person/bite
- Energy
- 595 kcal
- Protein
- 8 g
- Fat
- 25 g
-
- Saturated
- 16 g
- Carbohydrate
- 84 g
-
- Sugars
- 62 g
- Fibers
- 2 g
