Kuhinjica - Šarlota sa jagodama i bananama - Strawberry and banana charlotte

Za nastupajuće vruće dane :)

Potrebno je:

oko 40 piškota
300 gr jagoda
3 banane
limunov sok za prskanje banana
300 ml slatke pavlake
1 kesica želatina
2 kesice vanilin šećera
mleko za umakanje piškota

Za sirup:

200 gr šećera
50 ml vode

Želatin preliti sa 4 kašike hladne vode i ostaviti da nabubri. Jagode očistite, ostavljajući nekoliko za ukrašavanje, a ostale izgnječite viljuškom ili mikserom u pire. Banane oljuštite, poprskajte sa sokom od pola limuna, da ne bi pocrnele, a onda i njih izgnječite u pire. Slatku pavlaku posebno umutite.
Sirup: Na laganoj vatri istopite šećer i vodu,prokuvajte 2-3 minuta, pa kada se malo prohladi sirup pomešajte sa nabubrelim želatinom. Dodajte pire od jagoda i 2/3 umućene slatke pavlake. Preostalu umućenu pavlaku dodajte u pire od banana.
U hladno mleko umačite piškote i ređajte ih u duguljast kalup koji ste pre toga obložili sa rastegljivom folijom. Na dno stavite devet piškota, a za ređanje sa strane krojite ih i skraćujte zavisno od dubine i širine kalupa.

U udubljenje od piškota ređajte naizmenično krem od jagoda i krem od banana i zatvorite odozgo ostatkom izlomljenih piškota.

Šarlotu držite u frižideru 3-4 sata, a onda još 10 minuta u zamrzivaču, pa izručite na tacnu. Ukrasite šarlotu pre služenja bananama i jagodama isečenim na listiće.

Ingredients needed:

40 lady fingers
300 gr of strawberries
3 bananas
Lemon juice
300 ml sweet cream
1 pack of gelatin
2 packs of vanilla sugar
Milk for dipping lady fingers

For syrup:

200 gr of sugar
50 ml of water

Cover gelatin with 4 tablespoons of cold water and let it foam. Clean strawberries, leaving few on the side for garnish and pure the rest with fork or blender. Peel bananas and squeeze some lemon juice over them to prevent them getting discolored then purify them. Mix whipping cream and set aside.

Syrup: In a small saucepan cook together sugar and water. Let it come to boil and then cook for 2-3 more minutes. When syrup cools a bit combine it with prepared gelatin. Add strawberry puree and 2/3 of whipping cream. Add rest of the whipping cream to banana puree.

Deep each lady finger in cold milk and arrange them in long pan (like ones for loaf bread), lined with plastic foil. Place 9 lady fingers on the bottom of the pan, and for the side you may cut them any way and any size depending on the depth and width of the molds. After lining lady fingers start filling mold alternating strawberry cream and banana cream. Cover the top with rest of the lady fingers. Keep charlotte in fridge for 3-4 hours then place them 10 more minutes in the freezer than flip it on the serving tray. Decorate before serving with sliced bananas and strawberries.