Strawberry Charlotte

Ingredients

• 4 fresh strawberries, hulled, sliced
• 1/2 cup water
• 1/2 cup sugar
• 6 tablespoons sugar
• 7 tablespoons Grand Marnier or orange liqueur
• 1 teaspoon unflavored gelatin
• 4 large egg yolks
• 1 1/2 cups chilled whipping cream
• 1 lb frozen unsweetened strawberries, thawed (do not drain)
• 1/2 cup chopped fresh strawberries

• 1 (7 ounce) package dry champagne biscuits (4-inch long lady fingers)
• fresh strawberries

Directions

1. 1

   Line bottom and sides of 5-cup souffle dish with waxed paper.

2. 2

   Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.

3. 3

   Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.

4. 4

   Combine 1 T liqueur and gelatin in small bowl.

5. 5

   Whisk yolks and 3 T sugar to blend in medium bowl.

6. 6

   Bring 1/2 cup cream to boil in heavy small saucepan.

7. 7

   Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.

8. 8

   Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.

9. 9

   Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.

10. 10

    Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.

11. 11

    Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.

12. 12

    Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.

13. 13

    Stir 3 T sugar into berry puree for sauce.

14. 14

    Cover charlotte and sauce separately and refrigerate overnight.

15. 15

    Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.