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“Bon Appetit, April 1994.”

Ingredients Nutrition


  1. Line bottom and sides of 5-cup souffle dish with waxed paper.
  2. Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
  3. Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.
  4. Combine 1 T liqueur and gelatin in small bowl.
  5. Whisk yolks and 3 T sugar to blend in medium bowl.
  6. Bring 1/2 cup cream to boil in heavy small saucepan.
  7. Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
  8. Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.
  9. Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.
  10. Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
  11. Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
  12. Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
  13. Stir 3 T sugar into berry puree for sauce.
  14. Cover charlotte and sauce separately and refrigerate overnight.
  15. Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.

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