A fresh and light dessert to highlight the raspberries: the charlotte! Simple to prepare, it will be ready to taste after a passage in the refrigerator.
4gelatin sheetsVahine (1,90 grams per leaf, 200 blooms)
400gheavy whipping cream 30%
70ggranulated sugar
300gfresh raspberriesfor interior + decor
1tbspicing sugar
Instructions:
In a saucepan, heat the water and powdered sugar until simmering. Remove from the heat, add the vanilla and allow the resulting syrup to cool.
Adjust the pastry ring to 18cm, place it on a baking sheet lined with parchment paper (or directly on the serving dish).
Take a biscuit spoon, then dip its flat side in the syrup then place it against the edge of the circle (curved side outwards). Continue with the other cookies to go around. Also line the bottom of the circle. Do not hesitate to cut the biscuits to stick them as much as possible.
Soften the gelatin in cold water.
In a saucepan, pour the thawed (or fresh) raspberries then blend them with an immersion blender. Strain the resulting coulis through a sieve to remove the seeds, then return to the saucepan to heat.
Off the heat, add the drained gelatin to the coulis and mix well. Let cool for later.
Whip the cream and powdered sugar until stiff. Add the coulis little by little with a spatula so as not to break the whipped cream. The mixture must be homogeneous.
Spoon half of the mixture into the circle on the spoon cookies. Add about fifteen fresh raspberries then cover with the rest of the mixture. Smooth the top. Cover and refrigerate for at least 5 hours.
Remove the circle. Add the fresh raspberries as a decoration on top then sprinkle with a veil of icing sugar.
Notes:
This raspberry charlotte will keep in the fridge for up to 4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)