Strawberry and banana charlotte

This is a recipe for two Maya. One is our dear Majchek, thanks to whose event I finally tried a recipe I have for over 15 years. The other is my sister, who enjoyed this light dessert yesterday.

Preparation steps

Prepare the gelatin according to the instructions from the bag in two separate bowls. Strawberries clean. Leave a couple to decorate, and mash the rest with a fork or stick mixer into a puree. Sprinkle the bananas with lemon juice so that they do not turn black, then mash them into a puree. Whip the sweet cream into the whipped cream.
In 5cl of water (small glass) over low heat dissolve the sugar, bring to a boil to obtain a syrup. When cool, mix in 1 swollen gelatin and strawberry puree. Lightly stir in 2/3 of the whipped cream.
Add another bag of gelatin (prepared according to the instructions from the bag) and the remaining third of the whipped cream to the banana puree.
Cover the oblong mold with transparent foil. Pass the biscuits through the milk and arrange along the sides of the mold. Put 9 biscuits on the bottom, and to arrange them on the side, cut them depending on the depth of the baking tray. Pour layers of strawberry and banana cream alternately into the biscuit cavity. Close with moistened cookies.
Cover the finished charlotte with transparent foil and put it in the fridge. It is best to prepare the day before. Cover the mold with a suitable tray and turn it over. Remove the transparent foil and decorate as desired with whipped cream and banana and strawberry rings.

Serving

In the original recipe, the gelatin is put only in the strawberry cream, but the banana filling is then soft and slightly kneaded while the cake is cut. Next time, I will definitely put gelatin in both fillings.

If you serve this great treat on a biscuit, with biscuits or holips, with whipped cream… you are a real pastry chef.

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