Recipe for “Wild Blueberry Charlotte”

Originally from North America, the cornflower, or wild blueberry, is a fruit that has survived the ages, being part of the culinary traditions of many cultures. This charlotte recipe with wild blueberries is an ode to simplicity and indulgence, combining the lightness of a fruity mousse with the airy texture of spoon biscuits.

History of the recipe

Charlotte is a dessert that has its roots in England in the 18th century. Initially composed of buttered bread and applesauce, it evolved over time, adapting to local tastes and ingredients. The red fruit version, particularly wild blueberries, has become popular in North America, where these berries are abundant. European immigrants adapted their traditional recipes to local products, giving rise to variations like wild blueberry charlotte, which celebrates the bounty of North American forests.

The fruit and its season

The wild blueberry is distinguished from its cultivated cousin by its smaller size and more intense taste. These berries grow in North American forests and fields, primarily in cooler regions. The wild blueberry season extends from late July to early September, during which time they reach their optimal ripeness. Rich in antioxidants and nutrients, wild blueberries are not only delicious but also beneficial for your health.

Ingredients

To make a charlotte with wild blueberries for 8 people, you will need:

· 300 g fresh wild blueberries

· 20 to 30 spoon cookies

· 3 leaves of gelatin (or agar-agar for a vegetarian version)

· 250 ml of whole liquid cream

· 100 g of sugar

· Juice of half a lemon

· A little water for the syrup

· 2 tablespoons of sugar for the syrup

Preparing the recipe

Preparation of the syrup:

In a saucepan, mix the water and sugar for the syrup. Bring to a boil until the sugar is completely dissolved. Let cool.

Blueberry mousse:

Soak the gelatin in cold water. In another saucepan, heat the wild blueberries with the sugar and lemon juice over low heat until the fruits are well stewed. Pass the mixture through a sieve to obtain a smooth coulis. Incorporate the drained gelatin into the still hot coulis. Let cool to room temperature.

Assembly of the charlotte:

Whip the cream into whipped cream. Gently incorporate the blueberry coulis into the whipped cream. Quickly dip the biscuits in the syrup and arrange them around and at the bottom of a charlotte mold. Pour in the blueberry mousse, then refrigerate for at least 4 hours, ideally overnight.

Finishing :

Carefully unmold the charlotte onto a serving dish. Decorate with fresh blueberries.

Wild blueberry charlotte is a celebration of summer flavors, an invitation to discover or rediscover the intense taste of these small wild berries. This dessert, both fresh and delicious, is perfect to end a meal on a light and fruity note.

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