Strawberry and curd jelly

  • 2 tbsp gelatine (and some water)
  • Juice of 1 lime or lemon
  • 2 dl whipping cream
  • 250 g curds
  • 2 dl natural yoghurt
  • 2 tsp vanilla sugar
  • 0.5 kg strawberries
  • 100 g sugar
  • Strawberries for lining the bowl
Soak the gelatine in cold water for 5 minutes. Whisk the whipping cream until stiff. Beat the curds and yoghurt until smooth and add to the whipped cream. Season with vanilla sugar. Mash the strawberries slightly, mix with sugar and add to the curd mixture.
Heat the lime juice in a small pan and add the jelly. Stir until the gelatine has melted. Let the gelatine mixture cool and pour in a fine stream into the curd cheese mixture, stirring continuously. Refrigerate.
Line a 1.5 l bowl with cling film. Hull and halve the strawberries. Line the bottom of the bowl with strawberries. Take the curd mixture (it has started to set) out of the refrigerator and stir carefully. Pour a part of the mixture into the bowl so that the strawberries are almost covered. Then add a few rows of strawberries to line the bowl, add some curd mixture, then a few rows of strawberries etc.
Cover the torte with cling film and refrigerate overnight. On the next day, dip the Charlotte on a cake base, remove the cling film and decorate.