Freeze Dried Fruit Charlotte

Posted by: AUI

Active Time

0 Hour
20 Minutes

Total Time

0 Hour
30 Minutes

Assembly

1.6 oz Vanilla Bavarian Cream 953 g Vanilla Bavarian Cream

3.5 oz Meyer Lemon Simple Syrup 99 g Meyer Lemon Simple Syrup

80.0 piece Lady Fingers 80 piece Lady Fingers (009001) (009001) Qty: 1

0.2 oz Freeze Dried Whole Blackberry, 400g 6 g Freeze Dried Whole Blackberry, 400g (672085) (672085) Qty: 1

0.2 oz Freeze Dried Whole Raspberry, 375g 6 g Freeze Dried Whole Raspberry, 375g (672082) (672082) Qty: 1

4.0 fl.oz Fresh strawberry, quartered 4 fl.oz Fresh strawberry, quartered

16.0 piece Blueberry 16 piece Blueberry

Using metal ring molds, line the inside with acetate strips long enough to go around the ring 1 full time plus an extra ½”. Brush the lady fingers with the Simple Syrup. Do not soak too much. Line each ring with 5 lady fingers (this should be the amount that fits) standing them straight up. Pipe some Vanilla Bavarian Cream at the bottom. Layer with blueberries. Repeat until the Vanilla Bavarian Cream is at the top. Refrigerate until ready to use. Garnish with fresh and freeze dried fruit.

0.1 oz Sheet Gelatin, Gold 2 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

17.9 oz Whole milk 508 g Whole milk

4.5 oz Pastry Cream, Cold Process (1 Box: 6 Bags) 127 g Pastry Cream, Cold Process (1 Box: 6 Bags) (504111) (504111) Qty: 1

6.0 oz Heavy cream, whipped 169 g Heavy cream, whipped

In a stand mixer fitted with a whip attachment, combine the milk and mix. Whip on medium speed for 3-5 minutes. Drain bloomed gelatin and melt in the microwave, incorporate into pastry cream then fold in the whipped cream.

1.8 oz Water 50 g Water

1.8 oz Granulated sugar 50 g Granulated sugar

Lemon as Needed, Meyer variety Lemon as Needed, Meyer variety

Zest the lemon and combine with the water and sugar in a saucepan and bring to a boil.