Strawberry Charlotte

Ingredients

• 0.33 cup Boiling Water
• 1 cup Granulated Sugar
• 1 tablespoon Lemon Juice
• 1 cup Strawberry Juice (Freshly squeezed or high-quality store-bought)
• 3 Egg Whites
• 1.5 cups Heavy Cream (For whipping; original recipe calls for 3 cups, which is excessive)
• 1 tablespoon Gelatin (Unflavored)

Instructions

1. 1In a small bowl, sprinkle the gelatin over the ⅓ cup of boiling water. Let it sit for 5 minutes to bloom and soften.
2. 2In a saucepan, combine the sugar and strawberry juice. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat.
3. 3Stir the bloomed gelatin and lemon juice into the warm strawberry mixture until well combined.
4. 4In a clean, dry bowl, whip the egg whites until stiff peaks form.
5. 5In a separate bowl, whip the heavy cream until soft peaks form.
6. 6Gently fold the whipped egg whites into the strawberry mixture. Then, fold in the whipped cream until everything is evenly combined.
7. 7Pour the mixture into a serving dish or individual ramekins. Cover and refrigerate for at least 2 hours, or until set.