Preparing the strawberries
Choose 6 to 8 of the most beautiful strawberries for decoration. Set aside.
Cut half of the remaining strawberries into small pieces.
Blend the rest of the strawberries into a coulis.
Preparing the cream
Heat 1/3 of the strawberry coulis and melt in the gelatine after rehydrating it in cold water. Mix well and add to the remaining coulis.
Combine the cream, mascarpone and sugar in a very cold bowl (or a food processor). Whisk into whipped cream, making sure it does not get too firm.
Add the whipped cream to the coulis in three stages.
Add the chopped strawberries and mix. Set aside.
Assembling the charlotte cake
Line the mould with the liner provided.
Line the mould with the sponge fingers, cut to the height of the mould.
Crumble the rest of the sponge fingers into the bottom.
Spread over the strawberry cream evenly.
Smooth and decorate with the beautiful strawberries and mint.
Chill for at least 4 hours.
This recipe can be adapted to use other fruits according to your preferences and the seasons.
A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.