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.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.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.Cut the strawberries in small pieces. Reserve.
- 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.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.Spoon a third of the chocolate cream filling over the biscuits. Add some strawberries. Repeat the operation and finish with chocolate cream filling.
- 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)