75 - Fresh Blooms, Strawberry Charlotte & Brocante Finds / A slow day in my French Farmhouse

Bonjour, In this video I gather garden flowers during the first heatwave of the season, attend a floral bouquet class at a local flower farm, share a few beautiful brocante finds and prepare a classic French strawberry charlotte to enjoy in the garden at sunset. The strawberry charlotte recipe is written below for anyone wishing to make it at home! Thank you for being here and sharing these quiet moments with me. Audrey ☕️ If you wish to show your support, you can buy me a coffee :) : https://buymeacoffee.com/frenchcountr... My Amazon Storefront : https://www.amazon.com/shop/audreyfit... Stay in My Airbnb : https://bit.ly/4fxFxg0 Join Me on Instagram : https://www.instagram.com/audreyfitzj... - - music in this video : Pulse : https://www.epidemicsound.com/music/t... Love For The Nature : https://www.epidemicsound.com/music/t... A second home : https://www.epidemicsound.com/music/t... A future promise : https://www.epidemicsound.com/music/t... - - Mentioned in this video : Fleurs de Roussillon - 11 Pl. de l'Église, 17500 Jonzac :   / fleursderoussillon   Cut Flower Garden Book by Floret Farm : https://amzn.to/4dVLXqj Strawberry Charlotte recipe (Serves 6) Equipment Blender or food processor Stand mixer or hand mixer Adjustable pastry ring (18 cm / 7 inch diameter) Ingredients Syrup100 ml water | ⅓ cup + 1 tbsp (US) | scant ½ cup (UK) 50 g caster sugar | ¼ cup (US) | ¼ cup (UK) 1 tsp natural vanilla extract Charlotte 20 ladyfinger biscuits (boudoirs / sponge fingers) 380 g Gariguette strawberries (or other fragrant strawberries) | 13 oz 70 g caster sugar | ⅓ cup (US) | ⅓ cup (UK) 2 tsp lemon juice 4½ gelatine sheets (about 8.5 g total) 360 ml very cold heavy cream / double cream | 1½ cups (US) | 1½ cups (UK) Filling & Decoration 250 g strawberries | 9 oz Method Prepare the Syrup In a small saucepan, heat the water and sugar until just beginning to simmer. Remove from the heat, add the vanilla extract and leave to cool slightly. Prepare the Charlotte Base Set your pastry ring to 18 cm / 7 inches and place it onto a baking tray lined with parchment paper, or directly onto your serving plate. Dip the flat side of each ladyfinger briefly into the syrup and place them upright around the edge of the ring, rounded side facing outward. Continue until the entire edge is lined, then cover the bottom of the ring with more soaked biscuits. Do not hesitate to trim some biscuits slightly so they fit snugly together. Prepare the Strawberry Mousse Soften the gelatine sheets in cold water. Hull the 380 g / 13 oz strawberries and blend them into a smooth purée. - - Add the lemon juice, then strain the purée through a fine sieve to remove the seeds. Pour one third of the strawberry purée into a saucepan with the sugar. Heat until just boiling. Remove from the heat and stir in the drained gelatine until fully dissolved. Combine this warm purée with the remaining cold purée to help cool the mixture quickly. The mixture should be lukewarm, not hot, before using. Whip the cold cream into firm peaks. Gently fold the strawberry purée into the whipped cream little by little using a spatula, taking care not to deflate the mixture. Assemble the Charlotte Hull and cut about 10 strawberries into small pieces. Pour half of the strawberry mousse into the prepared biscuit-lined ring. Scatter the strawberry pieces over the mousse, then cover with the remaining mousse. Smooth the top. Cover and refrigerate for at least 5 hours. To Finish Carefully remove the pastry ring and decorate with the remaining strawberries however you wish. Serve well chilled. NotesThis Strawberry Charlotte keeps beautifully in the refrigerator for up to 4 days, ideally stored under a cake dome or in an airtight container.