Champagne Charlotte with Fruit Puree

Rinse, clean and coarsely dice the strawberries. Place with the raspberries in a

baking dish form. Stir confectioners’ sugar with Marc de Champagne and pour over

Pour over the fruit. Cover and leave to infuse for 2 hours. Place a springform ring (20 cm ø, 7 cm high) on a plate lined with cling film. Cut the biscuits straight down one side and place them close together, sugared side out, in a circle on the inside of the ring. Roughly chop the white cooking chocolate and melt in a warm water bath. Soak the gelatin in cold water. Thinly grate the lime zest, squeeze out the juice. Put the egg yolks, sugar and champagne into a snow kettle and whip in a hot water bath for about 10 minutes until thick and creamy. Add squeezed gelatine, lime juice and zest and dissolved cooking chocolate. Stir the egg mixture in a cold water bath until it begins to set. Whip the cream and egg whites separately until stiff and fold into the cream with a whisk. Drain the preserved fruit in a sieve. Collect the liquid. Pour the cream into the prepared mold, layering the fruit cubes in the same way: they should be loosely distributed over the individual cream layers. Put the charlotte in the refrigerator for at least 5 hours (but better for one night).

For the fruit puree, rinse and clean the strawberries and roughly dice them. In a heavy saucepan, melt the powdered sugar to a light caramel.

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