Raspberry Charlotte Recipe
Ingredients
| 1 x 375 g / 15 oz. can raspberries | ||
| 12 1/2 g / 1/2 oz. powdered gelatine | ||
| Juice of 1/2 lemon | ||
| About 20 sponge finger biscuits | ||
| Eggs | 3 | |
| 75 g / 3 oz. caster sugar | ||
| 250 ml / 1/2 pint double cream | ||
Directions
MAKING
1. Drain raspberries and keep aside the juice.
2. Take a small heatproof bowl, add 3 tbsp raspberry juice, immerse gelatin and allow to soak for about 5 minutes.
3. Place the bowl above a pan containing simmering water. Keep stirring till gelatin dissolves completely.
4. Add the remaining raspberry juice to lemon juice.
5. Take a 7 inch diameter soufflé dish or china charlotte and pour the juice mixture to a height of ¼ inch and allow to set.
6. Once set, place the sponge finger along the dish’s side, keeping the sugar portion towards the dish.
7. Puree raspberries and add to the rest of the juice mixture. Allow to stand till mixture thickens and starts setting at edges.
8. In a heated bowl, whisk sugar and eggs till mixture turns foamy and thick. Gradually fold in raspberry mixture.
9. Whisk 3/4th cream to thick and fold into mixture.
10. Transfer to prepared dish, keeping aside rest of the cream for decoration.
FINALIZING
11. Using a foil cover the dish, label and freeze.
12. Allow to thaw in refrigerator for about 6 hours.
13. Trim the sponger finger tops to make even with raspberry mixture.
14. Using a knife, loosen from charlotte. Dip the dish in water that is hand hot and unmold.
SERVING
15. Decorate with rest of the cream and serve.
TIPS
1. Use frozen mixture within 1 month.
2. Keep the dish in the freezer where it will remain intact.
1. Drain raspberries and keep aside the juice.
2. Take a small heatproof bowl, add 3 tbsp raspberry juice, immerse gelatin and allow to soak for about 5 minutes.
3. Place the bowl above a pan containing simmering water. Keep stirring till gelatin dissolves completely.
4. Add the remaining raspberry juice to lemon juice.
5. Take a 7 inch diameter soufflé dish or china charlotte and pour the juice mixture to a height of ¼ inch and allow to set.
6. Once set, place the sponge finger along the dish’s side, keeping the sugar portion towards the dish.
7. Puree raspberries and add to the rest of the juice mixture. Allow to stand till mixture thickens and starts setting at edges.
8. In a heated bowl, whisk sugar and eggs till mixture turns foamy and thick. Gradually fold in raspberry mixture.
9. Whisk 3/4th cream to thick and fold into mixture.
10. Transfer to prepared dish, keeping aside rest of the cream for decoration.
FINALIZING
11. Using a foil cover the dish, label and freeze.
12. Allow to thaw in refrigerator for about 6 hours.
13. Trim the sponger finger tops to make even with raspberry mixture.
14. Using a knife, loosen from charlotte. Dip the dish in water that is hand hot and unmold.
SERVING
15. Decorate with rest of the cream and serve.
TIPS
1. Use frozen mixture within 1 month.
2. Keep the dish in the freezer where it will remain intact.
Chef
