Charlotte with Osvego and strawberries cream
INGREDIENTS
•17 Osvego biscuits + 6 for the base
•350 g strawberries
•3 dl fresh cream
•200 g sugar
•60 g powdered sugar
•15 g isinglass sheets
•1 vanilla pod
PROCESSING
Soften the isinglass sheets in a bowl with cold water for 5 minutes. Cut the vanilla pod lengthwise and put it in a saucepan. Add the granulated sugar and 4 dl of water, bring to a boil, lower the heat and let simmer for 15 minutes, then turn off and let the syrup cool completely. Blend the strawberries in a mixer with a spoonful of water, pour the puree into a saucepan and let it heat. Turn off, add the isinglass, drained and squeezed, stir and let cool. Beat the cold cream in a bowl with the whips, add the sugar as soon as it begins to firm and continue to work until you get a foamy mixture. Very carefully incorporate the strawberry puree. Soak the Osvego biscuits, one at a time, in the syrup and use a part to cover inside a mould for charlotte while use the remaining biscuits to line the mould at the base. Pour the cream and sits on top the remaining Osvego, making a slight pressure so that they adhere. Cover with a film and let stand in the fridge for at least 6 hours. When serving, dip the mould for a few seconds in hot water, turn it upside down on a dish and take out the charlotte.
