Recette Charlotte aux Myrtilles (Facile, Rapide)

Charlotte aux myrtilles is a timeless French dessert that’s both elegant and effortless. Perfect for those looking to impress without turning on the oven, this no-bake delight combines the freshness of blueberries, the lightness of mousse, and the softness of ladyfingers. In this guide, you’ll learn how to make a delicious Charlotte aux myrtilles that’s both easy and quick to prepare — perfect for last-minute dinners, summer gatherings, or whenever you crave something fruity and refined.

Whether you’re a home baker or just getting started in the kitchen, this dessert is incredibly forgiving and adaptable. You’ll love that it’s no-bake, can be made ahead, and is loaded with antioxidant-rich blueberries — which are not only tasty but also come with several health benefits worth exploring.

The secret to a stable, mousse-like texture lies in the proper handling of gelatin. If you’ve never worked with gelatin before, don’t worry — here’s a helpful guide on how to properly use gelatin in desserts. It ensures your Charlotte holds its shape beautifully without being rubbery.

Why You’ll Love This Recipe

• No baking required
• Perfectly sweet and fruity
• Ready in less than 30 minutes (plus chilling time)
• Great for using seasonal or frozen blueberries
• Elegant enough for guests, easy enough for beginners

Tools You’ll Need

• Springform or charlotte mold (18–20 cm)
• Electric whisk or hand mixer
• Mixing bowls
• Silicone spatula
• Fine mesh strainer (optional)
• Blender or food processor (for blueberry purée)

Ingredients

Here’s everything you’ll need for your easy blueberry charlotte:

For the base and lining

• 1 pack of biscuits à la cuillère (ladyfingers)
• A bit of fruit syrup or blueberry juice to soak the biscuits (optional)

For the blueberry mousse

• 300 g fresh or frozen blueberries
• 3 tbsp sugar (adjust to taste)
• 3 sheets or 6 g gelatin (or powdered equivalent)
• 250 ml cold heavy cream (minimum 30% fat)
• 1 tsp lemon juice (optional, to enhance flavor)

For decoration

• Fresh blueberries
• Mint leaves
• Powdered sugar

Optional: Add a touch of vanilla extract or lemon zest to the mousse for extra complexity.

How to Make Charlotte aux Myrtilles

Step 1: Line Your Mold

• Lightly soak the ladyfingers in fruit syrup or juice if you want them slightly softer.
• Line the sides of the mold with the rounded side facing outward.
• Cover the bottom with a layer of ladyfingers, breaking them to fit if needed.

Step 2: Prepare the Blueberry Purée

• In a saucepan, heat the blueberries with sugar until they burst and form a compote.
• Optional: Blend and strain the mixture to remove skins for a smoother texture.
• Add lemon juice and let it cool slightly.

Step 3: Add Gelatin

• Soak gelatin sheets in cold water for 5 minutes.
• Warm the blueberry mixture slightly and dissolve the gelatin in it.
• Let it cool to room temperature before combining with cream.

Step 4: Whip the Cream

• Whip the cold heavy cream until soft peaks form.
• Gently fold the whipped cream into the cooled blueberry mixture.

Step 5: Assemble the Charlotte

• Pour half of the mousse into the prepared mold.
• Add another layer of soaked ladyfingers.
• Pour the remaining mousse and smooth the top.

Step 6: Chill

• Refrigerate for at least 4 hours, ideally overnight.
• Before serving, unmold carefully and decorate with fresh blueberries, mint, or powdered sugar.

Optional Variations

• Use mascarpone instead of cream for a richer taste.
• Swap blueberries for mixed berries or raspberries.
• Add a layer of lemon curd between the mousse and biscuits.
• Try individual servings in small glasses or silicone molds.

How to Serve

• Best served cold, straight from the fridge.
• Garnish with:
  • Fresh berries
  • A dusting of powdered sugar
  • Mint leaves
• Great as a centerpiece for brunches, summer dinners, or festive occasions.

Storage Tips

• Refrigerate up to 3 days, covered.
• Not ideal for freezing (texture may change).
• Can be made the day before serving.

Pro Tips for Success

• Don’t over-whip the cream or your mousse may turn grainy.
• Use high-quality gelatin for the best results.
• Let the mousse cool before combining with whipped cream to prevent curdling.
• For structure, allow ample chilling time (4–6 hours minimum).

FAQ

Can I make it without gelatin?
Yes, but the mousse won’t be as firm. Use agar-agar as a vegetarian substitute.

Can I use frozen blueberries?
Absolutely! Thaw them first and reduce liquid slightly during cooking.

Is it kid-friendly?
Totally — there’s no alcohol and the texture is smooth.

Can I make it a day ahead?
Yes! In fact, chilling overnight improves the structure.

Can I make it without a mold?
Yes, use a high-sided bowl or even assemble in serving glasses.

Nutrition Info (Per Slice)

• Calories: ~250
• Fat: 15g
• Sugar: 12g
• Protein: 3g

Final Thoughts

This Charlotte aux myrtilles proves that classic French desserts don’t have to be complicated. With just a few ingredients and no baking, you’ll have a light, fruity, and gorgeous dessert on your table in no time. If you love simple French sweets, explore even more classic dessert inspirations to expand your repertoire.

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