Indulge in these delightful mini strawberry charlottes, an easy-to-make dessert that is both refreshing and delicious. Filled with flavored custard and crushed strawberries, these charming little treats are the perfect way to end a meal with a fruity flourish.<\/p>\n
For 6 servings:<\/p>\n
– 30 small ladyfinger biscuits
\n– 150 g of custard cream
\n– 200 g of hulled strawberries
\n– 2 tablespoons of orange blossom water
\n– 12 fresh mint leaves
\n– 4 tablespoons of granulated sugar
\n– 6 mini round molds (10 cm in diameter)<\/p>\n
20 minutes<\/p>\n
10 minutes<\/p>\n
0 minutes<\/p>\n
Crush the strawberries and mix them with the sugar and orange blossom water. (Set aside a few strawberries for the final garnish)
\nCombine the crushed strawberries (without the juice) with the custard cream.<\/p>\n
Cut the ladyfingers in half and soak them with the strawberry juice.
\nPlace them at the bottom and along the sides of the mini molds.
\nFill with the custard cream\/strawberry mixture. Chill in the refrigerator for 15 minutes.<\/p>\n
Unmold just before serving and decorate with sliced strawberries and mint leaves.<\/p>\n\n\n