Easy homemade blueberry charlotte for Birthday party
A homemade blueberry charlotte made with airy génoise and soft ladyfingers. An elegant dessert is fresh, fruity, and perfect for birthdays or summer gatherings with family and friends.
Ingredients
For the blueberry mousse:
- 300 g frozen blueberries
- 100 g sugar adjust to taste
- 10 g gelatin sheets about 5 standard leaves
- 500 g heavy cream 35% fat
For the assembly:
- 1 sponge cake disc or ladyfinger base, 20 cm diameter
- Ladyfingers or 2 packs of homemade biscuit sticks, approx. 32 cm each
- Fresh blueberries
- Mint leaves optional
- Sliced almonds optional
- Syrup for soaking
Instructions
Prepare the mousse:
- Soak gelatin leaves in cold water for 10 minutes.
- In a saucepan, combine frozen blueberries with a splash of water and half the sugar. Cook gently.
- Stir and mash until it becomes a thick sauce. Optionally blend for a smooth texture.
- Taste and add more sugar if needed.
- Squeeze out the gelatin and stir it into the hot coulis until fully dissolved.
- Let the coulis cool completely before continuing.
- Whip the cold heavy cream into firm peaks.
- Add a spoonful of whipped cream to the cooled coulis to lighten it.
- Gently fold the coulis into the whipped cream in three parts, being careful not to deflate it.
Assemble the charlotte:
- Use a springform pan or a 20 cm pastry ring.
- Lightly brush the ladyfingers with syrup and arrange them upright around the edges.
- Place the sponge cake or ladyfinger base at the bottom and soak it with syrup.
- Pour the mousse into the mold and smooth the top.
- Refrigerate for at least 4 hours, ideally overnight.
- Before serving, top with fresh blueberries, mint, and sliced almonds if desired.