Strawberry Bavarian Cream

By the RecipeCafe Archives

Ingredients

• 1 Large, fresh strawberries, as needed to line the mould (quantity depends on mould size — see notes)
• 1 batch Charlotte Russe mixture (see notes)

Instructions

1. 1. Prepare a Charlotte Russe mixture according to your chosen recipe before beginning assembly. The mixture must be liquid enough to pour but beginning to set; it should mound slightly when dropped from a spoon and feel cool to the touch.
2. 2. Wash and hull the strawberries. Cut each berry in half through the stem end, producing two flat-faced halves.
3. 3. Select a round or oval decorative mould approximately 6 cups (1.4 L) in capacity — a 7-inch (18 cm) round charlotte mould or similar metal or ceramic vessel is the most common period size (see notes). Lightly rinse the interior with cold water; do not dry it, as the moisture helps the set cream release cleanly.
4. 4. Press the strawberry halves, cut side facing outward toward the mould wall, in a single layer around the bottom and sides of the mould, fitting them snugly so the red flesh will show when unmoulded.
5. 5. Slowly ladle or pour the prepared Charlotte Russe mixture into the lined mould, filling it to within 1/4 inch (6 mm) of the rim. Tap the mould gently on the counter twice to settle the mixture and eliminate large air pockets.
6. 6. Cover the mould with plastic wrap (period practice: a dampened paper placed directly on the surface) and refrigerate until fully set, 3 to 4 hours, or until the cream does not wobble when the mould is nudged and feels firmly gelled when pressed lightly through the wrap.
7. 7. To unmould: run a thin knife around the edge, place a chilled serving plate face-down over the mould, and invert in one confident motion. If the cream does not release within 30 seconds, briefly press a warm damp towel against the outside of the mould for 5 to 10 seconds, then try again. The finished dessert should hold its shape cleanly, with the strawberry halves visible on the exterior.