Raspberry And Rose Charlotte Recipe
Ingredients
| Raspberry | 100 Gram | |
| Lemon juice | 30 Milliliter, squeezed | |
| Rosewater or orange juice-few drops | ||
| Boudoir (or sponge finger) biscuits-16 - 20 | ||
| Gelatine | 15 Milliliter | |
| Raspberries | 450 Gram | |
| Egg yolks | 2 | |
| Rose water | 5 Milliliter | |
| Double cream-225 g (8 oz)-lightly whipped | ||
| Decoration | ||
| Whipping cream | 150 Milliliter | |
| Caster sugar | 30 Milliliter | |
Directions
GETTING READY
1. Prepare a 15 cm (6 inch) round spring-form or loose-bottom cake or charlotte tin by greasing it and then line it with tin foil
2. Lightly oil the sides and the bottom of the pan.
MAKING
3. In a shallow heatproof bowl, set out the raspberry jelly and the lemon juice
4. Microwave on HIGH for 3 minutes while stirring during the heating process
5. Add in the rosewater and the orange juice
6. Carefully dip each biscuit, sugar side down into this hot syrup and then gently lay them down on the sides of the prepared lined tin
7. Position the biscuits carefully so that they do not fall down and they support each other.
8. Brush the remaining syrup if any over the soaked biscuits
9. In a small heatproof dish, pour out 45 ml (3 tbsp) cold water and sprinkle the gelatin over it.
10. Allow this mix to become firm and then microwave on HIGH for 1 minutes or till the gelatin is dissolved. Mix well during the cooking process
11. In a food processor bowl, tip in the raspberries.
12. Puree these well and then pour out the mix into a bowl.
13. Whisk in the egg yolks one at a time
14. Add 5 ml (1 tbsp) rosewater and the melted gelatine in a steady stream while whisking continuously.
15. This mixture will start to set and when nearly set, fold in the lightly whipped double cream
16. Pour this mix into the center of a prepared cake tin and refrigerate for 2-3 hours or until set
FINALIZING
17. Just before serving, remove the charlotte from the tin and carefully remove the foil lining by pulling it gently downwards
18. Lightly whip the cream and then add caster sugar to the cream
19. Spoon or pipe the cream into the center of the pudding
SERVING
20. Serve the charlotte whole and cut, like a cake, into wedges.
1. Prepare a 15 cm (6 inch) round spring-form or loose-bottom cake or charlotte tin by greasing it and then line it with tin foil
2. Lightly oil the sides and the bottom of the pan.
MAKING
3. In a shallow heatproof bowl, set out the raspberry jelly and the lemon juice
4. Microwave on HIGH for 3 minutes while stirring during the heating process
5. Add in the rosewater and the orange juice
6. Carefully dip each biscuit, sugar side down into this hot syrup and then gently lay them down on the sides of the prepared lined tin
7. Position the biscuits carefully so that they do not fall down and they support each other.
8. Brush the remaining syrup if any over the soaked biscuits
9. In a small heatproof dish, pour out 45 ml (3 tbsp) cold water and sprinkle the gelatin over it.
10. Allow this mix to become firm and then microwave on HIGH for 1 minutes or till the gelatin is dissolved. Mix well during the cooking process
11. In a food processor bowl, tip in the raspberries.
12. Puree these well and then pour out the mix into a bowl.
13. Whisk in the egg yolks one at a time
14. Add 5 ml (1 tbsp) rosewater and the melted gelatine in a steady stream while whisking continuously.
15. This mixture will start to set and when nearly set, fold in the lightly whipped double cream
16. Pour this mix into the center of a prepared cake tin and refrigerate for 2-3 hours or until set
FINALIZING
17. Just before serving, remove the charlotte from the tin and carefully remove the foil lining by pulling it gently downwards
18. Lightly whip the cream and then add caster sugar to the cream
19. Spoon or pipe the cream into the center of the pudding
SERVING
20. Serve the charlotte whole and cut, like a cake, into wedges.
Chef
