White chocolate and strawberry mini charlottes
- 300 g Crème d’Isigny PDO 40% fat Cream
- 200 g high quality white baking chocolate
- 5 cl milk
- 8 g gelatine leaves
- 24 Biscuits Roses de Reims
- 8 strawberries
- White sugar dough
- Four wooden skewers
- Four 12 cm cake rings
The evening before, cut out 8 rabbit’s ears from the sugar dough and allow them to dry overnight at room temperature.
The next day, place the 4 circular pastry cutters on a sheet of greaseproof paper.
Line the cake rings with biscuits.
Break up the chocolate into a mixing bowl, add the milk and then melt in a bain-marie.
Place the gelatine leaves in a bowl of cold water.
When the chocolate has melted, add the gelatine leaves.
Mix until smooth. Leave to one side.
Whip the Crème PDO Crème d’Isigny PDO with a mixer until it is stiff.
Gently fold in the chocolate.
Spread the mousse to half the height of the biscuit lining, add pieces of strawberry and then cover with more mousse.
Refrigerate for 3 hrs.
Remove the charlottes from their moulds and then stick in the rabbit’s ears.