Raspberry Charlotte
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 5 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g raspberries, frozen
- 8 sheets gelatin
- 500 g sour cream, 24%
- 100 g suar
- 0.5 ½ lemon (s), add the juice
- 300 g whipped cream
- 18 ladyfingers
Print Recipe
Pin Recipe Instructions
- Set a cake ring to approx. 16 cm Ø and place on a suitable cake plate.
- Let the raspberries thaw a little, then add the lemon juice, puree with a hand blender and strain through a fine sieve into another bowl.
- Soak the gelatine in cold water. Beat the sour cream and sugar in a tall mixing beaker with the whisk of the hand mixer for 3 - 4 minutes. Pour into a bowl and stir in the raspberry puree. Squeeze out gelatine, dissolve it, remove from heat. Stir in 3–4 tablespoons of raspberry mixture, stir everything back into the rest of the mixture, whip the cream until stiff and fold in. Refrigerate.
- As soon as the cream begins to gel, put some cream in the center of the cake ring and place the ladyfingers on the edge with the sugar rim facing out. Pour in the rest of the cream, smooth out and refrigerate for approx. 4 hours. Take out the Charlotte, peel off the cake ring and decorate with raspberries.
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