Strawberry Charlotte

Lave the strawberries and cut them into 4 slices

Place the gelatin in a refrigerator-safe bowl, add 1/2 cup of water, and let it hydrate for a few minutes

Heat the mixture over low heat until dissolved. Reserve

Heat the milk to boiling point

In a separate bowl, combine the eggs with 1/2 cup of sugar and beat until foamy and clear

Add the hot milk to the egg mixture and stir well

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the cream thickens and covers the back of a spoon

Beware not to let it boil or scorch

Remove from heat, add the orange liqueur and dissolved gelatin, and mix well

Mix and transfer to a larger bowl

Allow to cool on ice with cold water

Beat the whipped cream with 1/4 cup of sugar until stiff peaks form

Place the strawberries in a bowl with the remaining sugar

Add the chilled egg mixture to the whipped cream and stir delicately

Return the bowl to the ice bath to chill thoroughly, until the mixture is quite thick

Add the drained strawberries and mix well

Reserve the leftover strawberry juice

Lining the bottom and sides of a 22 cm diameter mold with English biscuits cut to size

Reserve any remaining biscuits

Place the strawberry cream in the mold and finish with a layer of crumbly biscuits

Mop the biscuit edges with the reserved strawberry juice

Chill for at least 4 hours or overnight, covered with plastic wrap

When serving, unmold on a plate and garnish with strawberries and parsley leaves

Serves 10

Calories per serving: 491