Raspberry Charlotte is a light and elegant dessert that combines a delicate balance of flavors and textures. The outer layer, made of ladyfinger biscuits or sponge cake, creates a lovely shell, while the inside is filled with a luxurious raspberry mousse or custard. This dessert, often served chilled, makes for a stunning centerpiece at any gathering and is perfect for warm-weather occasions. The tartness of the raspberries complements the sweet creaminess of the filling, and the freshness of the berries adds a burst of flavor in every bite. Raspberry Charlotte is not only visually striking but also light on the palate, making it a refreshing end to any meal.
Ingredients:
- Ladyfingers or sponge cake (enough to line the base and sides of a springform pan)
- 2 cups fresh raspberries, plus extra for garnish
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon gelatin powder
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the Pan:
- Line the base and sides of an 8-inch springform pan with ladyfingers or slices of sponge cake. Make sure they fit snugly, creating a shell for the filling. Set aside.
- Make the Raspberry Purée:
- In a small saucepan, combine 2 cups of raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the sugar dissolves, about 5-7 minutes.
- Remove from heat, stir in the lemon juice, and strain the mixture through a fine sieve to remove seeds. Set the purée aside.
- Bloom the Gelatin:
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to bloom.
- Once bloomed, heat the gelatin in the microwave for about 15 seconds or until fully dissolved. Stir the gelatin into the raspberry purée and let the mixture cool slightly.
- Whip the Cream:
- In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the raspberry purée into the whipped cream, ensuring the mixture is well combined but still light and fluffy.
- Assemble the Charlotte:
- Pour the raspberry mousse into the prepared ladyfinger-lined pan, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or until set.
- Serve:
- Once set, carefully remove the springform pan and transfer the Raspberry Charlotte to a serving plate.
- Garnish with fresh raspberries and a dusting of powdered sugar if desired.
- Slice and serve chilled for the best texture and flavor.
Enjoy your Raspberry Charlotte, a dessert that’s as delicious as it is beautiful!