Strawberry Charlotte
Updated July 12, 2015
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 ½ teaspoons gelatin
½ cup boiling water
¾ cup sugar
1 tablespoon lemon juice
1 cup crushed or puréed strawberries, plus a handful of whole berries for garnish
3 egg whites, beaten to soft peaks
1 cup heavy cream, whipped to stiff peaks
Nutritional analysis per serving (8 servings)
22 grams carbs; 34 milligrams cholesterol; 193 calories; 3 grams monosaturated fat; 7 grams saturated fat; 11 grams fat; 27 milligrams sodium; 3 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, soften the gelatin in ¼ cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
- Step 2
Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
- Step 3
Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
- Step 4
Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.
Private Notes
Comments
The one and only true ancestor of the jello mold! Part of any "canasta day" at my mother-in-law's home in nothern Broward county. So nice to see it in this lovely format, with real ingredients. I can hear someone declaring a "meld" even now. Thank you!
Follow up message: The recipe without the egg whites was creamy and delicious. My guests raved. I had made it once before with egg whites. It had a lighter, fluffier texture. But to avoid the risk of salmonella, the whipped cream only version was the perfect solution. P.S. My guests appreciated my concern for their health.
You can purchase pasteurized egg whites in the dairy section of most of the larger grocery stores.
I had quite a bit of trouble removing this from the mold so it turned out a bit of a moussy mess but still tasted light and delicious and summery! Next time, I will make sure to strain the strawberry purée to get a smoother consistency and a more uniform pink color (like in the photo)!
I made this for Easter lunch and it got rave reviews and many jokes about my jello mold dessert! I added 1/8 teaspoon of strawberry extract because I wasn’t sure the strawberries were flavorful enough. Very easy to make, light and delicious, and a beautiful presentation.
4/8/21, an appreciation of Jane Nickerson is in today's paper. This recipe IS good.