Raspberry Charlotte

Name: Raspberry Charlotte
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings servings
Cuisine: French
Ingredients: 20-25 ladyfingers, halved; 2 cups whole milk; 1 vanilla bean; 5 egg yolks; ¼ cup + 1 teaspoon sugar; 2 envelopes unflavored gelatin powder; 1 cup heavy cream; ½ teaspoon vanilla extract; 30 oz fresh raspberries; dark chocolate; confectioners sugar

Jennifer

1 year ago

Cuisine: French

Categories: Desserts & Pastries

This Raspberry Charlotte is a stunning and elegant dessert that's sure to impress. Imagine a delicate, ladyfinger-lined mold filled with a luscious raspberry mousse and topped with fresh, vibrant raspberries. It's a symphony of textures and flavors, with the soft, cakey ladyfingers contrasting with the smooth, creamy mousse and the burst of sweetness from the fresh berries. This charlotte is a perfect dessert for special occasions or any time you want to indulge in a truly elegant treat.

Raspberry Charlotte recipe - French easy difficulty dish

Tags:

ladyfingers

raspberries

Difficulty: EASY

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 6 servings

Ingredients:

20-25 ladyfingers, halved
2 cups whole milk
1 vanilla bean
5 egg yolks
¼ cup + 1 teaspoon sugar
2 envelopes unflavored gelatin powder
1 cup heavy cream
½ teaspoon vanilla extract
30 oz fresh raspberries
dark chocolate
confectioners sugar

Directions:

Line the bottom of a 8x3 inch round cake pan with wax paper.
Take your halved ladyfingers & arrange them around the sides of the pan, sugar side out.
Cut your vanilla bean in half lengthwise, and scrape out the seeds. Put both the vanilla bean and the seeds in a pot with your milk and bring to a simmer on medium-low heat.
Whisk the egg yolks and ¼ cup sugar in a bowl until pale. Take your vanilla bean out of the pot, and slowly whisk your milk mixture into the bowl. Return your entire mixture into the pot again, and stir until the mixture is thick enough to coat the spoon. Pour into a bowl.
Mix your gelatin in with ¼ cup of water in a small, heat-proof bowl. Place your dish in a pan of hot water and stir until the gelatin dissolves completely. Stir gelatin into the custard, and mix well.
Beat your cream, remaining sugar, and vanilla extract until soft peaks form. Fold your cream into your custard mix, and also stir in about 6 ounces of your raspberries (more if you desire).
Place the entire bowl in your fridge for three minutes. Take it out and stir it, and place it back in your fridge for another three minutes. When it is almost set, take it out and carefully spoon the entire mixture into your cake pan. Cover and refrigerate for at least three hours.
Open your cake pan to un-mold. Place the remaining raspberries on top of your custard mixture, and top with confectioners sugar & grated dark chocolate. Best served chilled.

Directions:

Line the bottom of a 8x3 inch round cake pan with wax paper.

Take your halved ladyfingers & arrange them around the sides of the pan, sugar side out.

Cut your vanilla bean in half lengthwise, and scrape out the seeds. Put both the vanilla bean and the seeds in a pot with your milk and bring to a simmer on medium-low heat.

Whisk the egg yolks and ¼ cup sugar in a bowl until pale. Take your vanilla bean out of the pot, and slowly whisk your milk mixture into the bowl. Return your entire mixture into the pot again, and stir until the mixture is thick enough to coat the spoon. Pour into a bowl.

Mix your gelatin in with ¼ cup of water in a small, heat-proof bowl. Place your dish in a pan of hot water and stir until the gelatin dissolves completely. Stir gelatin into the custard, and mix well.

Beat your cream, remaining sugar, and vanilla extract until soft peaks form. Fold your cream into your custard mix, and also stir in about 6 ounces of your raspberries (more if you desire).

Place the entire bowl in your fridge for three minutes. Take it out and stir it, and place it back in your fridge for another three minutes. When it is almost set, take it out and carefully spoon the entire mixture into your cake pan. Cover and refrigerate for at least three hours.

Open your cake pan to un-mold. Place the remaining raspberries on top of your custard mixture, and top with confectioners sugar & grated dark chocolate. Best served chilled.