Strawberry Charlottes - cooking recipe

Ingredients

1/3 cup sugar
1/4 cup orange liqueur
1 lb strawberries, hulled
2 tsp powdered gelatin
1 1/4 cups whipped cream
9 oz ladyfinger cookies
None None Vanilla pudding or custard, to serve

Preparation

In a small saucepan, combine 1/2 cup water, sugar and liqueur. Stir over low heat until sugar dissolves. Bring to a boil and simmer for 2-3 minutes, until a light syrup forms. Cool slightly.
In a bowl, sprinkle gelatin over 2 tbsp just-boiled water, whisking vigorously with a fork to dissolve. Place strawberries in a blender, reserving 4 small ones. Blend to a puree and strain through a fine sieve. Set aside half of the puree in the refrigerator. Whisk gelatin into remaining half of strawberry puree, then fold in whipped cream until well combined.
Line four 1-cup molds with plastic wrap. Cut ladyfingers in half widthwise. Dip in syrup, then use to line base and sides of molds, trimming to fit.
Pour strawberry mixture into molds until three-quarters full. Gently push one reserved strawberry into center of each. Cover with remaining ladyfinger pieces, dipping in syrup and trimming to fit. Cover with plastic wrap. Chill for 4 hours or overnight, until set.
Turn charlottes out onto plates and remove plastic wrap. Pour reserved strawberry puree around base. Drizzle with vanilla pudding or custard to serve.