Charlotte aux myrtilles

Recette Charlotte aux Myrtilles (Facile, Rapide)

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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
Charlotte aux myrtilles

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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Recette Charlotte aux Myrtilles (Facile, Rapide)


  • Author: Elsa
  • Total Time: 4 hours 40 minutes (including chilling)
  • Yield: 6–8 servings 1x
  • Diet: Vegetarian

Description

A light and elegant blueberry charlotte made with layers of ladyfinger biscuits and a fluffy blueberry mousse. Perfect for summer gatherings or a sophisticated no-bake dessert.


Ingredients

Scale
  • For the base and lining:
    • 1 pack of ladyfinger biscuits (biscuits à la cuillère)
    • Fruit syrup or blueberry juice (optional, for soaking)
  • For the blueberry mousse:
    • 300 g fresh or frozen blueberries
    • 3 tbsp sugar (adjust to taste)
    • 3 sheets (6 g) gelatin (or equivalent powdered gelatin)
    • 250 ml cold heavy cream (min. 30% fat)
    • 1 tsp lemon juice (optional)
  • For decoration:
    • Fresh blueberries
    • Mint leaves
    • Powdered sugar

Instructions

  1. Line the mold: Lightly dip ladyfingers in syrup if using, and line the edges of a springform or charlotte mold. Cover the base with more ladyfingers.
  2. Prepare the blueberry purée: In a saucepan, cook blueberries with sugar until soft. Blend and optionally strain. Add lemon juice if desired.
  3. Add gelatin: Soak gelatin sheets in cold water for 5 minutes. Warm the blueberry purée slightly and stir in the gelatin until completely dissolved. Let cool to room temperature.
  4. Whip the cream: Beat the heavy cream until soft peaks form. Gently fold into the cooled blueberry mixture.
  5. Assemble: Pour half of the mousse over the ladyfinger base. Add another layer of ladyfingers, then pour in the remaining mousse. Smooth the top.
  6. Chill: Refrigerate for at least 4 hours, preferably overnight, to set.
  7. Decorate: Just before serving, top with fresh blueberries, mint leaves, and a dusting of powdered sugar.

Notes

You can substitute blueberries with raspberries or mixed berries. For added stability, chill the whipped cream before folding it into the purée.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-bake
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

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