Strawberry Charlotte

Soak the gelatine leaves for 5 minutes in plenty of cold water. Bring 100 ml of water to a boil in a pan and dissolve the sugar. Let this cool slightly. Squeeze the leaves of gelatine and dissolve them in the sugar syrup. Allow the syrup to cool slightly.

Clean the strawberries and possibly leave a few strawberries for the garnish. Puree the strawberries with the liqueur in the food processor or with the hand blender. In a large bowl, mix the strawberry puree with the sugar syrup. Let this cool down until it has the thickness of yoghurt.

Grease the bottom of the mold with oil. Put the long fingers with the sugar side outwards along the wall of the mold. Use a paper towel to hold the long fingers temporarily in place.

Beat if the strawberry mixture is lumpy enough, the cream is almost stiff. Place the cream on the strawberry puree and mix everything very lightly.

Remove the paper towel from the mold. Put in the strawberry mixture. Tap the mold gently on the counter so that any air bubbles disappear. Put the mold in the refrigerator and let the pudding stiffen in about 4 hours.

Keep the shape a few seconds in a container with warm water. Place a plate on the mold, shake briefly and let the pudding slide on the plate. Garnish the charlotte with the hidden strawberries.