{"id":875,"date":"2014-09-03T22:14:54","date_gmt":"2014-09-03T20:14:54","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/?p=875"},"modified":"2023-02-18T17:39:55","modified_gmt":"2023-02-18T16:39:55","slug":"la-charlotte-tiramisu-aux-framboises","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/la-charlotte-tiramisu-aux-framboises\/","title":{"rendered":"La charlotte tiramisu aux framboises"},"content":{"rendered":"

Doudou voulait une charlotte aux fraises<\/strong> avec \u00ab\u00a0de la cr\u00e8me comme il y a dans les choux\u00a0\u00bb.
\n\u201cDe la cr\u00e8me p\u00e2tissi\u00e8re ? Tu veux dire de la chiboust, toute jaune et a\u00e9rienne ?\u201d
\n\u00ab\u00a0Non, de la cr\u00e8me blanche.\u00a0\u00bb
\n\u201cAh, alors de la cr\u00e8me chantilly comme dans la for\u00eat noire ? En tout cas ce n’est pas de la mousse de fruits ? \u201c
\n\u00ab\u00a0Si, il y a des fruits !\u00a0\u00bb
\n\u201cBon, je vais t’arranger cela. Voici la liste de course, et n’oublie pas les fraises.\u201d
\n…
\n\u00ab\u00a0Y’avait pas de fraises, alors j’ai pris des framboises, et comme il n’y en avait pas assez, j’ai aussi pris des groseilles.\u00a0\u00bb<\/p>\n

Voici la recette de feue charlotte aux fraises, la charlotte cr\u00e8me de tiramisu aux framboises et groseilles<\/strong>.<\/p>\n

Pour un tr\u00e8s grand plat \u00e0 gratin d\u2019environ 16 parts rectangulaires :<\/p>\n

– une trentaine de biscuits cuiller
\n– 20 cl de liquide aromatis\u00e9 : sirop de framboise + eau (oui, j\u2019ai du sirop de framboise \ud83d\ude42
\n– 600 g de fruits : framboises, groseilles, fraises ou kiwi
\n– 250 g de mascarpone
\n– 150 g de lait concentr\u00e9 sucr\u00e9
\n– 3 oeufs
\n– 100 g de sucre
\n– 10 g de g\u00e9latine, soit 5 feuilles
\n– de la d\u00e9co : p\u00e2te d\u2019amande par exemple (j\u2019ai fait une d\u00e9coration en p\u00e2te d\u2019amande qui aurait pu \u00eatre de la p\u00e2te \u00e0 sucre. La p\u00e2te d\u2019amande est forte en go\u00fbt. La d\u00e9coration doit donc \u00eatre tr\u00e8s fine.)<\/p>\n

Pr\u00e9parer la cr\u00e8me :<\/p>\n

Ramollir la g\u00e9latine dans un bol d\u2019eau froide. Puis la diluer dans 3 cuill\u00e8res \u00e0 soupe d\u2019eau chaude.
\nBattre les jaunes d\u2019oeufs avec le sucre jusqu\u2019\u00e0 former une mousse blanch\u00e2tre.
\nAjouter le mascarpone, puis le lait concentr\u00e9 sucr\u00e9, et la g\u00e9latine.
\nAjouter les blancs battus en neige et mettre au frais le temps de faire la vaisselle.<\/p>\n

Montage du dessert :<\/p>\n

Poser une couche de biscuits tremp\u00e9s dans le liquide \u00e0 la framboise, face bomb\u00e9e vers le haut.
\nCouler la moiti\u00e9 de la cr\u00e8me. Parsemer de fruits. Puis couler le reste de cr\u00e8me.
\nPoser une couche de biscuits tremp\u00e9s, face bomb\u00e9e vers le bas. Bien appuyer.
\nFilmer, poser un poids et mettre au frais au moins 4 heures.
\nD\u00e9corer comme vous voulez. Attention, la p\u00e2te \u00e0 sucre et la p\u00e2te d\u2019amande craignent l\u2019humidit\u00e9.<\/p>\n

\"Framboises-groseilles\"<\/a><\/p>\n

Doudou wanted a Strawberry Charlotte<\/strong> with \u00ab\u00a0cream as there is in the puffy pastry.
\n\u00ab\u00a0Custard? You mean the chiboust custard, yellow and foamy? \u00a0\u00bb
\n\u00ab\u00a0No, the white cream.\u00a0\u00bb
\n\u00ab\u00a0Ah, also whipped cream as in the Black Forest ? It is not a fruit mousse? \u00a0\u00bb
\n\u00ab\u00a0Yes, there are fruits !\u00a0\u00bb
\n\u00ab\u00a0Well, I’ll fix you that. Here’s the shopping list, and do not forget the strawberries. \u00a0\u00bb
\n…
\n\u00ab\u00a0There is no strawberry, so I took raspberries, and as there were not enough, I also took currants.\u00a0\u00bb<\/em><\/p>\n

Here is the recipe of the late Strawberry Charlotte : the Charlotte-Tiramisu cream with raspberries and currants<\/strong>.<\/em><\/p>\n

For a large baking dish about 16 rectangular parts:<\/em><\/p>\n

– Thirty sponge fingers
\n– 20 cl flavored liquid: raspberry syrup + water (yes, I have raspberry syrup \ud83d\ude42
\n– 600 g of fruit: raspberries, currants, strawberries or kiwis
\n– 250 g of mascarpone
\n– 150 g of sweetened condensed milk
\n– 3 eggs
\n– 100 g of sugar
\n– 10 g of gelatin (5 sheets)
\n– The decor: marzipan, for example (I made a decorative marzipan that could have been sugar dought. Marzipan is very tasty, decoration must be very thin.)<\/em><\/p>\n

Prepare the cream :<\/em><\/p>\n

Soften the gelatine in a bowl of cold water. Then dilute in 3 tablespoons of hot water.
\nBeat the egg yolks with the sugar until it forms a whitish foam.
\nAdd the mascarpone and sweetened condensed milk, and then gelatin.
\nAdd the stiffly beaten egg, then chill during the dishes.<\/em><\/p>\n

Assembling the dessert :<\/em><\/p>\n

Soak sponge fingers in the raspberry flavored liquid, then lay in the plate facing upwardly.
\nPour half of the cream. Sprinkle fruits. Then pour the remaining cream.
\nLay the other soaked biscuits, rounded side down.
\nFilming, place a weight and chill at least 4 hours.
\nDecorate as you wish. Please note that the sugar paste and marzipan dislike moisture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Doudou voulait une charlotte aux fraises avec \u00ab\u00a0de la cr\u00e8me comme il y a dans les choux\u00a0\u00bb. \u201cDe la cr\u00e8me p\u00e2tissi\u00e8re ? Tu veux dire de la chiboust, toute jaune et a\u00e9rienne ?\u201d \u00ab\u00a0Non, de la cr\u00e8me blanche.\u00a0\u00bb \u201cAh, alors de la cr\u00e8me chantilly comme dans la for\u00eat noire ? En tout cas ce n’est… Poursuivre la lecture La charlotte tiramisu aux framboises<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[32,54,65,72],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/875"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=875"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/875\/revisions"}],"predecessor-version":[{"id":1341,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/875\/revisions\/1341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/876"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}