The whole point of Rosies Kitchen is the food I eat, its food from my kitchen that I cook for my husband and I also for my family and friends. Its about cooking and serving good home cooking, I’m not out to impress but more to inspire. So most of my recipes are recipes that anyone can cook, and are made from ingredients readily available in the shops where I live.
Now this recipe is a little more complicated but easily achievable, I’m including a lot of photographs and I hope you give it a go and let me know how you get on.
24 Lady Fingers
1 Satchet of gelatine
200gm of granulated Sugar
50gm of Icing Sugar
1/4 tsp Salt
4 Egg Whites and 4 Egg Yolks
250ml Whipping (double) Cream.
(I also had a small punnet of raspberries)
And for the Strawberry Sauce
75gm White Sugar
1tsp Corn Flour.
Mix the egg yolks, milk, granulated sugar and gelatine and a couple drops of vanilla. Cook very slowly on a low heat, stirring constantly never allowing to boil, if you think its going to boil remove from the heat for a few seconds, your dissolving the gelatine and cooking the egg yolk, when the gelatine has dissolved and its starting to thicken, remove from the heat, allow to cool then put the custard in a fridge till it mounds when you lift it with a spoon, any skin forming or lumps just mix them back in to the custard.
For the strawberry sauce.
Blitz or mash the strawberries, put in a saucepan with 75gm sugar and corn flour and bring to a boil stirring all the time, dissolve the corn flour, be careful to pull the strawberry syrup from the sides of the pan when you stir. To check if the sauce is ready use a cold spoon and take a little of the sauce out, allow the sauce to go cold on the back of the spoon, check its the consistency of jam.
Line a spring cake tin with cling film, arrange the lady fingers around the edge and pour the sauce into the tin, push the sauce out so it goes up to the lady fingers.
When the custard has firmed up into a thick custard, whip the Egg whites up into a meringue with the icing sugar, fold this into the custard, whip up the cream and fold this in also.
Pour the mixture into the tin. Trim the lady fingers.
I then studded the mixture with the Raspberries.
Now the hard part, put it into the fridge and leave over night to firm up.
Gently push the chilled Charlotte, a little movement is good. Remove from the fridge, place a plate on top and turn the tin and plate over, remove the side of the tin, then the bottom (which is now on top) and then the cling film,
Decorate and serve.