Preparation time: 30 mins | Total Time: 30 mins + 4 hours | To: 4-6
INGREDIENTS:
- 500 g of fresh strawberries
- 300 g of champagne sticks
- Milk q.s.
- 8 gelatin sheets
- 200 ml of fresh cream
- 397 g of condensed milk
- Strawberry jam
PREPARATION:
Place the gelatine leaves in a bowl of cold water and let them soak for 3 minutes. Wash and cut the strawberries into pieces.
Cut the ends into champagne sticks. Quickly dip only the smoothest side of each cookie into the milk (enough for the bottom and sides of the pan).
Now place the toothpicks lying at the bottom of the pan and along the entire side, place the other toothpicks upright. The smoothest part of the cookies facing inwards.
Drain the gelatin sheets well and microwave for 30 seconds until the gelatin melts.
In a bowl, beat the cream until stiff. Add the condensed milk, melted gelatin and mix everything together.
Place half the cream in the mold and place a few pieces of strawberries on top. On top of the strawberries, place a layer of toothpicks (but first, dip them in milk).
Add the remaining cream and strawberries. Finish with a layer of champagne sticks.
Cover with cling film and refrigerate for at least 4 hours.
Remove the charlotte from the refrigerator. Cover the top with strawberries. Brush strawberry jam over the strawberries and refrigerate until serving.
