Ingredients
1 packet of lady fingers (approx 25-30 pieces)
1 cup sugar
1 1/4 cups lemon juice
The skin of 1 lemon, julienned
3 sheets gelatin
2 cups whipping cream (very cold)
1/2 cup milk to moisten the lady fingers
1 1/4 cup water
Así puedes prepararlo
For the preparation of the cream:
1. Separate half of the juice and add the gelatine sheets for 5 minutes until hydrated.
2. Heat the remaining lemon juice in a saucepan with half of the sugar to dissolve. Add the juice and gelatin mixture, once hydrated, and whisk to dissolve. Let cool 10 minutes.
3. Whip the cream, add the lemon mixture, and mix carefully so that the cream does not lose its whip.
To assemble the Charlotte:
1. Cut one end of the lady fingers so that it is a horizontal base.
2. Moisten the lady fingers on one side in a little milk. Place along the outer edges of the mold, loutling what will be the cake. Also, place a layer over the base.
3. Crumble the remaining lady fingers.
4. Add a layer of mousse. Repeat this operation, adding a layer of crumbled lady fingers and a layer of lemon mousse until almost reaching the edge.
5. Cool in the refrigerator approx. 3 hours. It will be ready to unmold.
6. To prepare the lemon peel, put the strips in a saucepan over medium heat with the water and half of the sugar. Simmer about 15-20 minutes, trying not to evaporate all of the water - you will have a thick syrup.
7. Decoratte the Charlotte with the julienned lemon pieces you have prepared.
