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
- 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.
- Prepare the blueberry purée: In a saucepan, cook blueberries with sugar until soft. Blend and optionally strain. Add lemon juice if desired.
- 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.
- Whip the cream: Beat the heavy cream until soft peaks form. Gently fold into the cooled blueberry mixture.
- Assemble: Pour half of the mousse over the ladyfinger base. Add another layer of ladyfingers, then pour in the remaining mousse. Smooth the top.
- Chill: Refrigerate for at least 4 hours, preferably overnight, to set.
- 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