Small Raspberry Charlotte
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g raspberries, fresh or frozen
- 12 raspberries, nice ones for decoration
- 8 sheets gelatin
- 500 g crème fraîche
- 100 g suar
- 1 lemon (s), juice it
- 300 ml whipped cream
- 15 ladyfingers
- possibly lemon balm
Print Recipe
Pin Recipe Instructions
- Pick fresh raspberries, defrost frozen raspberries. Then finely puree the raspberries with the hand mixer and pass through a fine sieve.
- Soak the gelatine in cold water.
- Beat the crème fraìche and the sugar in a tall mixing bowl with the whisk of the hand mixer for about 3 minutes until the sugar has dissolved, then pour into a bowl. Stir in raspberry puree and lemon juice. Squeeze out the gelatine and dissolve it in the microwave at a low temperature, watch it, it`s quick! Then 3 tablespoons of the cream in the dissolved gelatin and then mix everything and refrigerate.
- Place a cake ring (approx. 16-17 cm in diameter) on a suitable plate or cake plate. As soon as the cream starts to gel, whip the cream until stiff and fold in.
- Put some cream in the cake base. Place the ladyfingers in the ring with the sugar rim facing outwards. Pour in the rest of the cream, smooth out and refrigerate for at least 4 hours, or better overnight.
- Decorate the Charlotte with the remaining raspberries and possibly lemon balm.
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