Strawberry Charlotte Cake

• 400 g/14,11 oz Soft tofu
• 100 g/3,53 oz White chocolate pistols (Valrhona)
• 250 g/8,82 oz Strawberries
• 20 Biscuits roses de Reims
• 1 Vanilla pod
• 5 g /0,18 oz Agar-agar
• 10 cl Soya milk
• 2 ts Orgeat/almond syrup
• 2 ts Rum

1. 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.
2. 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.
3. 3.Cut the strawberries in small pieces. Reserve.
4. 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.
5. 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.
6. 6.Spoon a third of the chocolate cream filling over the biscuits. Add some strawberries. Repeat the operation and finish with chocolate cream filling.
7. 7.Put in the fridge for at least two hours before turning out and serving.

white chocolate, strawberries, roses de reims, agar, milk, almond syrup

Taken from www.epicurious.com/recipes/member/views/strawberry-charlotte-cake-52277011 (may not work)