Raspberry Charlotte

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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