Strawberry and Pistachio Charlotte: Elegant No-Bake Dessert Recipe

Ingredients (Serves 6)

• Spoon biscuits: 244
• Strawberries: 700 g
• Shelled pistachios: 100 g
• Liquid cream: 30 cl
• 40% cottage cheese (quark): 150 g
• Milk: 10 cl
• Gelatin sheets: 7
• Icing sugar: 120 g
• Cane sugar syrup: 10 cl
• Lemon juice: 1 tablespoon
• Strawberry liqueur: 10 cl

Preparation Time: 40 minutes

Chilling Time: 6-12 hours

Difficulty: Intermediate

1. Hull the strawberries, reserving 200 g. Blend the rest with the icing sugar to create a smooth purée.
2. Blanch the pistachios in boiling water for 10 seconds, drain, rub in a clean cloth to peel off the skins, then coarsely crush them.
3. Soak the gelatin sheets in cold water until soft.
4. Mix the cane sugar syrup with the milk. Dip the spoon biscuits one by one into this mixture and line the bottom and sides of a charlotte mold, rounded sides facing outward.
5. Drain the gelatin and dissolve it in the strawberry liqueur combined with boiling lemon juice.
6. Combine the cottage cheese (quark), dissolved gelatin mixture, strawberry purée, and 100 g diced strawberries from the reserved portion.
7. Whip the liquid cream to Chantilly consistency, then gently fold it into the strawberry mixture along with 3/4 of the crushed pistachios. Pour into the prepared mold.
8. Refrigerate for 6 to 12 hours until set.
9. Unmold onto a serving dish. Decorate with the remaining sliced strawberries and pistachios.