Strawberry charlotte

4 (In portions)

1 stalk of rhubarb

50 ml rose wine

30 g sugar

12 g gelatin

250 g strawberries

375 ml cream

1 sachet of vanilla sugar

100 g biscuits oblong

1 bag fixative cream

1 Art. l. chopped pistachios

a few strawberries for decoration

Clear rhubarb and cut into pieces. Boil the wine with sugar. Add the rhubarb and simmer for 2-3 minutes. Cool. Soak the gelatin. Make a puree of 200 g strawberries, remaining berries cut into 4 pieces. Remove from the broth rhubarb. Heat the broth and dissolve the gelatin in it. Pouring thin stream, mix with the broth to the strawberry puree and cool. When the mass begins to solidify, whip cream 250 ml, vsyp vanilla sugar. To mix them to mash together with pieces of rhubarb and strawberries.

Lay along the edges of the form biscuits Charlotte (750 mL) while shortening it so that it fits into the mold. Cream put into a mold and cooling 3-4 hours. Upset the apple pie on a plate. Beat remaining cream with fixative and put in a pastry bag. Garnish with apple pie cream roses, pistachios and strawberries. Cut into pieces and arrange on plates.